Ingredients
Original recipe: 4 substantial bowls. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 120 gDry quinoa
- 250 gPotatoes diced
- 150 gCarrots diced
- 150 gOnion diced
- 100 gFrozen peas
- 240 gCanned white beans drained and rinsed
- 2 cloveGarlic chopped
- 25 mlOlive oil
- ½ tspGround cumin
- 1 tspDried oregano
- 1400 mlWater
- 1 tspSalt
- ¼ tspBlack pepper
- 20 mlLemon juice
- 15 gFresh coriander chopped
Make it
- Rinse quinoa thoroughly in a fine sieve and drain. Heat oil in a saucepan and soften onion and carrot for 6 minutes.
- Stir in garlic, cumin and oregano for 30 seconds. Add quinoa, potatoes, water, salt and pepper and bring to a simmer.
- Cook partly covered for 18–20 minutes, until the quinoa has opened and the potatoes are tender. Add peas and white beans for the final 5 minutes.
- Stir in lemon juice and coriander off the heat and serve in deep bowls.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.