Asian Curry with Vegetables and Quinoa

Ingredients

• 150 g Asparagus
• 150 g Broccoli
• 100 g Spinach
• 150 g Quinoa
• 200 ml Coconut milk
• 300 ml Water
• 2 tsp Curry powder
• 15 ml Sunflower oil
• 1 piece Onion
• 1 clove Garlic
• 1 pinch Salt
• 1 pinch Pepper

Instructions

1. Step 1

   Rinse and cook the quinoa: pour into a saucepan with 300 ml of water and a pinch of salt. Bring to a boil, cover, and cook for 15 minutes.

2. Step 2

   Meanwhile, cut the asparagus into pieces, the broccoli into small florets, and mince the onion and garlic.

3. Step 3

   Heat the oil in a pan and sauté the onion and garlic for 1-2 minutes until fragrant.

4. Step 4

   Add the curry powder and mix well for 1 minute to release the flavors.

5. Step 5

   Add the asparagus and broccoli, pour in the coconut milk. Simmer for 8-10 minutes until the vegetables are tender.

6. Step 6

   Stir in the spinach at the end of cooking so it wilts slightly. Season with salt and pepper to taste.

7. Step 7

   Serve the curry over the cooked quinoa.