Serves 4 – Preparation time 10 minutes – Cooking time 25 minutes – Easy
Ingredients
- 1/2 onion
- 1/2 garlic clove
- 75g of baby spinach
- 1,5 carrots
- 1/2 tablespoon of butter
- 100g of quinoa
- 1/2 teaspoon of ground cinnamon
- 1 teaspoon of vegetable stock
- 1/2 teaspoon of ground cumin
- 7,5g of fresh mint
- 50g of sheep’s milk Greek Style Natural yoghurt
- 10g of almonds
- Salt and pepper
Preparation
- Prepare the quinoa according to the instructions on the pack. During cooking, add the cinnamon, vegetable stock and cumin. Season with salt and pepper.
- Roast the almonds in a pan without oil until golden brown. Leave to cool briefly and chop coarsely.
- Meanwhile, peel and finely dice the onion.
- Peel and finely chop the garlic.
- Wash and drain the spinach.
- Peel and finely dice the carrot.
- Melt the butter in a pan and fry the onion, the garlic, and the carrots for 5 minutes. Season with salt and pepper.
- Wash the mint, shake dry and chop finely.
- For the sauce, mis the sheep’s milk Greek Style Natural yoghurt with the chopped mint. Season with salt.
- Mix the quinoa with the roasted vegetables and spinach. Top with the sauce, the almonds and if you like, with olive oil.
