Danish Noma-Style Vegetable Dish
recipe

A delicious vegetable dish inspired by the innovative and beautiful approach of Noma restaurant, perfect for lunch or dinner, bursting with flavor and color.
Preparation Time: 45 minutes
Serving Size: 4

Ingredients:

- 200 g quinoa
- 1 cup green beans
- 1 cup broccoli florets
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup fennel, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley or basil for garnish

Instructions:

1. Cook quinoa according to package instructions. Drain and set aside.
2. Blanch green beans and broccoli florets in salted boiling water for about 3 minutes until bright green and crisp. Drain and rinse under cold water.
3. Heat olive oil in a large skillet over medium heat. Add diced red bell pepper and fennel, sauté for about 5 minutes until softened.
4. Add the cooked green beans, broccoli, cherry tomatoes, and quinoa to the skillet. Mix well.
5. Season the mixture with lemon juice, salt, and pepper. Sauté for a few more minutes until everything is heated through.
6. Serve the dish garnished with fresh herbs.
Nutritional Information (per serving):
- Calories: 320 kcal
- Protein: 10 g
- Carbohydrates: 45 g
- Fat: 12 g
- Fiber: 8 g

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