1 tbsp vegetable oil
1/3 cup of Quinoa
1 carrot, diced
1 stick celery, diced
2 tbsp finely chopped onions
1/2 sweet pepper diced
2 garlic loves, crushed
4 cups of water
2 large tomatoes, finely chopped
1/3 cup of green cabbage, chopped
salt and pepper
freshly chopped parsley to garnish/p>
1. Heat the oil in a large saucepan, add the quinoa, carrot, celery, onion, pepper and garlic and fry, stirring, until browned.
2. Add the water, cabbage and tomatoes, mix well and bring to the boil. Reduce the heat and simmer for 10 minutes.
3. Season with salt and pepper and garnish with parsley. Serve hot.
Recipe from Amber Davis Collins