Noma-Style Vegetable Dish
recipe

A fresh and seasonal dish inspired by the flavors of René Redzepi's Noma restaurant. Preparation time is approximately 1 hour, and this recipe serves 4.
Ingredients:
- 300 g quinoa
- 600 ml vegetable broth
- 200 g fresh vegetables (e.g., carrots, broccoli, and zucchini)
- 100 g mushrooms
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
- Fresh herbs (e.g., basil or parsley) for garnish
Instructions:
1. Rinse the quinoa under cold water in a sieve.
2. Cook the quinoa in vegetable broth for about 15-20 minutes until soft and the liquid is absorbed.
3. Chop the vegetables and mushrooms into small pieces.
4. Heat olive oil in a pan over medium heat and add the vegetables and mushrooms. Sauté for about 5-7 minutes until softened.
5. Add the cooked quinoa to the sautéed vegetables and mix well. Season with balsamic vinegar, salt, and pepper.
6. Serve the portions on plates and garnish with fresh herbs.
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 12 g
- Carbohydrates: 50 g
- Fat: 10 g
- Fiber: 8 g

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