Indian "One Pan" Quinoa Vegetable Skillet by @andiverwuerzt

40 min

3 servings

🌾

180 g

Quinoa

🍲

360 ml

Vegetable broth

🥕

150 g

Carrot

🍅

150 g

Tomato

🫘

220 g

Chickpeas

🫛

130 g

Green beans

🫛

80 g

Peas

🥬

80 g

Baby spinach

🧅

180 g

Onion

🧄

3.5 cloves

Garlic

🫚

10 g

Fresh ginger

🥢

1 tbsp

Soy sauce

🌶️

1 tsp

Paprika powder

🫙

1 tsp

Cumin

🌿

1 tsp

Coriander

🌶️

1 tsp

Chili flakes

🫙

0.5 tsp

Turmeric

🍋

1 tbsp

Lime juice

🌰

40 g

Almonds

🍇

40 g

Raisins

🌿

10 g

Fresh coriander

🥣

6 tbsp

Plant-based yogurt

🫗

Oil

🧂

Salt

  1. Dice
    • Onion
    • Garlic
    • Fresh ginger

    Dice the onion finely, finely dice the garlic and ginger, cut the green beans into bite-sized pieces and dice the carrot.

  2. Heat
    • Oil
    • Onion

    Heat oil in a large pan, add the onion and sauté gently for 4-5 minutes until translucent.

  3. Add
    • Garlic
    • Fresh ginger
    • Chili flakes

    Add the garlic, ginger and chili flakes and fry together for 1 minute.

  4. Add
    • Carrot
    • Green beans
    • Paprika powder

    Add the carrots, green beans and all the spices except the soy sauce to the pan, mix and sauté for about 2-3 minutes.

  5. Deglaze
    • Soy sauce

    Deglaze with the soy sauce.

  6. Add
    • Quinoa
    • Tomato
    • Peas

    Add the quinoa, tomato, both types of peas and the vegetable broth.

  7. Boil

    Bring to a boil, cover with a lid and simmer on low heat for 15 minutes.

  8. Fold
    • Baby spinach
    • Quinoa

    Turn off the heat, fold in the spinach, put the lid back on and let sit for another 10 minutes to steam and finish cooking the quinoa.

  9. Chop
    • Almonds

    Chop or slice the almonds and optionally toast them.

  10. Chop
    • Fresh coriander
    • Raisins

    Finely chop the fresh coriander and roughly chop the raisins.

  11. Fold
    • Almonds
    • Raisins
    • Fresh coriander

    Fold the almonds, raisins, coriander and lime juice into the mixture.

  12. Add
    • Salt
    • Vegetable broth

    Add a little more salt if needed, depending on how salty the broth was.

  13. Divide
    • Plant-based yogurt
    • Almonds
    • Fresh coriander

    Divide onto plates and garnish with a dollop of yogurt, almonds and herbs.

Indian "One Pan" Quinoa Vegetable Skillet by @andiverwuerzt

40 min

3 servings

🌾

180 g

Quinoa

🍲

360 ml

Vegetable broth

🥕

150 g

Carrot

🍅

150 g

Tomato

🫘

220 g

Chickpeas

🫛

130 g

Green beans

🫛

80 g

Peas

🥬

80 g

Baby spinach

🧅

180 g

Onion

🧄

3.5 cloves

Garlic

🫚

10 g

Fresh ginger

🥢

1 tbsp

Soy sauce

🌶️

1 tsp

Paprika powder

🫙

1 tsp

Cumin

🌿

1 tsp

Coriander

🌶️

1 tsp

Chili flakes

🫙

0.5 tsp

Turmeric

🍋

1 tbsp

Lime juice

🌰

40 g

Almonds

🍇

40 g

Raisins

🌿

10 g

Fresh coriander

🥣

6 tbsp

Plant-based yogurt

🫗

Oil

🧂

Salt

Preparation Steps

  1. Step 1/13

    Dice the onion finely, finely dice the garlic and ginger, cut the green beans into bite-sized pieces and dice the carrot.

    🧅Onion
    🧄Garlic
    🫚Fresh ginger
    🫛Green beans
    🥕Carrot
    🔪Knife
    🪵Cutting board

  2. Step 2/13

    Heat oil in a large pan, add the onion and sauté gently for 4-5 minutes until translucent.

    🫗Oil
    🧅Onion
    🍳Large pan

  3. Step 3/13

    Add the garlic, ginger and chili flakes and fry together for 1 minute.

    🧄Garlic
    🫚Fresh ginger
    🌶️Chili flakes
    🍳Large pan

  4. Step 4/13

    Add the carrots, green beans and all the spices except the soy sauce to the pan, mix and sauté for about 2-3 minutes.

    🥕Carrot
    🫛Green beans
    🌶️Paprika powder
    🫙Cumin
    🌿Coriander
    🌶️Chili flakes
    🫙Turmeric
    🍳Large pan
    🥄Spoon

  5. Step 5/13

    Deglaze with the soy sauce.

    🥢Soy sauce
    🍳Large pan

  6. Step 6/13

    Add the quinoa, tomato, both types of peas and the vegetable broth.

    🌾Quinoa
    🍅Tomato
    🫛Peas
    🫘Chickpeas
    🍲Vegetable broth
    🍳Large pan

  7. Step 7/13

    Bring to a boil, cover with a lid and simmer on low heat for 15 minutes.

    🍳Large pan
    ✨Lid

  8. Step 8/13

    Turn off the heat, fold in the spinach, put the lid back on and let sit for another 10 minutes to steam and finish cooking the quinoa.

    🥬Baby spinach
    🍳Large pan
    ✨Lid
    🥄Spoon

  9. Step 9/13

    Chop or slice the almonds and optionally toast them.

    🌰Almonds
    🔪Knife
    🪵Cutting board

  10. Step 10/13

    Finely chop the fresh coriander and roughly chop the raisins.

    🌿Fresh coriander
    🍇Raisins
    🔪Knife
    🪵Cutting board

  11. Step 11/13

    Fold the almonds, raisins, coriander and lime juice into the mixture.

    🌰Almonds
    🍇Raisins
    🌿Fresh coriander
    🍋Lime juice
    🍳Large pan
    🥄Spoon

  12. Step 12/13

    Add a little more salt if needed, depending on how salty the broth was.

    🧂Salt
    🍳Large pan
    🥄Spoon

  13. Step 13/13

    Divide onto plates and garnish with a dollop of yogurt, almonds and herbs.

    🥣Plant-based yogurt
    🌰Almonds
    🌿Fresh coriander
    🥄Spoon

Composition

Ingredients

Types

Grains, Condiments, Vegetables, Legumes, Spices, Fruits, Nuts, Dairy Alternatives, Fats

Ingredients

Quinoa, Vegetable broth, Carrot, Tomato, Chickpeas, Green beans, Peas, Baby spinach, Onion, Garlic, Fresh ginger, Soy sauce, Paprika powder, Cumin, Coriander, Chili flakes, Turmeric, Lime juice, Almonds, Raisins, Fresh coriander, Plant-based yogurt, Oil, Salt

Notes

Carrot (1-2 carrots), Tomato (1 large vine tomato), Chickpeas (drained weight), Green beans (e.g. bush beans), Peas (frozen), Onion (1 large onion, peeled), Garlic (3-4 cloves), Paprika powder (sweet paprika), Cumin (ground), Coriander (crushed dried coriander), Turmeric (ground), Almonds (whole almonds, chopped or sliced, optionally toasted), Raisins (roughly chopped, optional), Oil (for frying the onions, amount not given), Salt (to taste, depending on how salty the broth is)

Allergens

Gluten, Soy, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free

Calories

480 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 70g, Fat: 15g, Fiber: 14g, Sugars: 16g

Nutritional Information

Minerals

Iron: 4.5mg, Magnesium: 110mg, Potassium: 850mg, Sodium: 650mg, Zinc: 2mg

Vitamins

Vitamin A: 450µg, Vitamin C: 35mg, Vitamin K: 90µg, Folate: 110µg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Knife, Cutting board, Large pan, Lid, Spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@andiverwuerzt

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Tender, Chunky, Fluffy, Crunchy

Flavors

Spiced, Savory, Tangy, Slightly Sweet, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 3-4 days (store in an airtight container,cool completely before refrigerating,reheat thoroughly before eating), freezer : up to 2 months (store in an airtight, freezer-safe container,thaw in the fridge overnight before reheating,yogurt and fresh herb garnish should be added fresh after reheating, not frozen)