Lucky Leek - A Seasonal Vegan Delight
recipe

This delicious vegan dish combines the best seasonal ingredients, bringing the charm of Berlin to your home. Preparation time is approximately 30 minutes, and it serves 4.
Ingredients:
- 2 dl quinoa
- 1 l vegetable broth
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 1 zucchini, diced
- 1 bell pepper, diced
- 200 g mushrooms, sliced
- 1 dl fresh parsley, chopped
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions:
1. Rinse the quinoa thoroughly under cold water.
2. Cook the quinoa in vegetable broth for about 15 minutes, until the liquid is absorbed and the quinoa is tender.
3. Heat olive oil in a pan over medium heat. Add the chopped red onion and crushed garlic, sautéing for a few minutes.
4. Add the zucchini, bell pepper, and mushrooms to the pan. Sauté until the vegetables are soft and slightly golden.
5. Stir the cooked quinoa into the vegetables, adding the parsley and balsamic vinegar. Season with salt and pepper.
6. Allow the mixture to warm through in the pan and serve immediately.
Nutritional Information (per serving):
- Calories: 300 kcal
- Protein: 10 g
- Carbohydrates: 50 g
- Fat: 8 g
- Fiber: 7 g

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