Ingredients with Measurements:
- 1 cup quinoa
- 2 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 cup green beans, trimmed and chopped
- 1 cup corn kernels
- 1 cup peas
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse quinoa under cold water and drain. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté for 2-3 minutes until fragrant.
2. Add carrots and potatoes to the pot and stir to combine. Cook for 5-7 minutes until vegetables start to soften.
3. Add green beans, corn, and peas to the pot and stir to combine. Cook for another 5 minutes.
4. Add quinoa, vegetable broth, thyme, salt, and pepper to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low and cover the pot with a lid. Simmer for 20-25 minutes until quinoa is cooked and vegetables are tender.
6. Remove the pot from heat and let it sit for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 45g
Protein: 10g
Fiber: 8g
Substitutions for ingredients:
- Any type of broth can be used instead of vegetable broth.
- Any type of vegetables can be used depending on personal preference.
Variations:
- Add cooked chicken or tofu for extra protein.
- Add diced tomatoes for a more tomato-based flavor.
- Add hot sauce or red pepper flakes for a spicy kick.
Tips and tricks:
- Rinse quinoa thoroughly to remove any bitter taste.
- Use a wooden spoon to stir the mixture to prevent quinoa from sticking to the pot.
- Add more broth if the mixture becomes too dry.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in bowls or on plates with a sprinkle of fresh herbs on top.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
- Serve with a side salad for a complete meal.
- Pair with a crusty bread for dipping.
Suggested side dishes:
- Side salad
- Crusty bread
Troubleshooting advice:
- If the mixture becomes too dry, add more broth or water.
- If the quinoa is not cooked through, add more liquid and continue cooking until tender.
Food safety advice:
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Pichelsteiner is a traditional German stew that originated in Bavaria. It typically includes meat, potatoes, and vegetables.
Flavor profiles:
Savory, earthy, and slightly sweet.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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