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Ingredients
- 140 g quinoa rinsed and well drained
- 1 garlic clove
- 1 sprig fresh rosemary leaves only
- 25 g extra virgin olive oil plus extra for drizzling
- 100 g leeks cut in rounds (1 cm)
- 100 g carrots peeled, diced (1 cm)
- 100 g white cabbage cut in thin strips (1 cm)
- 6 cherry tomatoes halved
- 1 pinch fine sea salt
- 1 pinch ground black pepper
- 1 ½ vegetable stock cubes (for 0.5 l each) crumbled
- 750 g boiling water
- 150 g tinned kidney beans rinsed, drained
- Nutrition
- per 1 portion
- Calories
- 182 kcal / 761 kJ
- Protein
- 6.4 g
- Fat
- 8 g
- Carbohydrates
- 22.5 g
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