As the days are getting warmer and you would rather spend your time with sunbathing then in your kitchen, you might want to cook something easy and quick. This is a wonderful light dinner for a warm summer night where the refreshing tomato sauce is matched with soft and crunchy quinoa patties.
Black quinoa has a much deeper taste than the other colours. In this recipe it was a little bit like eating the small savoury version of poppy seed cakes. You can use a mix of black, white and red quinoa instead of only black, the cooking time is the same, and you would get a slightly milder taste.
The vegetable stew might sound like something time consuming, but it is actually really quick to make. It doesn’t have to be overcooked, the most delicious is if the vegetables are just cooked through but are not starting to mush together yet. And the bonus is that you can basically use any excess veggies you have lying on the bottom of your fridge for this. It is a wonderful light dinner for a warm summer night with the refreshing tomato sauce matched with soft and crunchy quinoa patties.
Veggie stew (makes 2 servings)
- 1/2 tablespoon olive oil
- 2 cloves of garlic (minced)
- 1 onion (minced)
- 3 carrots cleaned and diced
- 2 celery stalks halved and sliced (1cm thick)
- 3 green bell pepper or hot green with the white parts removed – diced
- 3 tomatoes
- 100 ml tomato juice (or 1-2 tablespoon tomato puree plus 100 ml water)
- pepper, thyme and rosemary to season
Heat up the oil in a non stick skillet. Add garlic, onion, lower the fire and fry for one minute then add celery carrots, braise for a few minutes. Add the tomato and tomato juice, cover and cook for 10 minutes. Season with fresh green herbs and pepper.
Quinoa patties (makes 3 servings)
- 150 grams of quinoa
- 250 ml hot water
- 1-2 bay leaves
- 2 eggs
- 125 g mozzarella cheese (grated)
- 2 tbsp flour
- pinch of salt
Rinse and cook the quinoa in 10 minutes with the bay leaves in the 250 ml water. Drain excess water, remove bay leaves and let it cool for 10 minutes. Mix with cheese, eggs and flour. Make small piles with a spoon on a baking sheet (approximately 12) and set it in preheated oven for 15-20 minutes until the top gets slightly brown. Serve freshly out of the oven with the vegetable stew on the side.