Onion, 1 large unit
Carrot, 1 medium unit
Red pepper, 1 medium unit
Yellow pepper, 1 medium unit
Zucchini, 1 medium unit
Mushrooms, 200 g
Olive oil, 4 tablespoons
Hawaij for soup, 1/2 flat teaspoon
Cumin, 1/2 flat teaspoon
Onion soup powder, 1 flat teaspoon
Salt, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
White quinoa, 1½ cups
1. Heat the olive oil in a wide pan, add the chopped vegetables, stir occasionally and cook with the lid closed for about 15 minutes.
2. Add the spices to the vegetables and continue to cook for another 10 minutes.
3. While cooking the vegetables, cook the quinoa in a pot with plenty of water (about 3 cups, or cook in a 1.5 cups of water and they will be absorbed in the quinoa). When the quinoa softens (after about a quarter of an hour) strain it out of the water and add it to the pan with the vegetables.
4. Mix everything together gently in a pan over low heat for about 5 minutes to blend the flavors and serve immediately. Delicious even the next day when cold.
5. Bon appetite (:
The spices in the recipe are according to personal taste.