Quinoa with Peas and Potatoes with Oregano

Servings: 4
Prep time: 20
Cooking time: 30
INGREDIENTS
  • - 200 g of quinoa
  • - 450 g of peas
  • - 2 yellow potatoes
  • - 2 green onions
  • - 3 bay leaves
  • - oregano
  • - Vegetable broth
  • - Oil
  • - salt
INSTRUCTIONS
  1. Peel the potatoes, cut into cubes and boil for 5 minutes in a liter of boiling water flavored with bay leaves. Drain with a slotted spoon and recover with 400 ml of the cooking water by pouring it into a smaller pot.
  2. Pour the quinoa in this pot, cover and cook for about 20 minutes at medium-low heat, leaving absorb all of the cooking water. Let stand quinoa in the pan for ten minutes, then roll it out on a tray and let it cool.
  3. Finely chop the spring onions, including most of the green leaves, and brown with 3-4 tablespoons of olive oil over medium-low for 5 minutes. Add the peas, salt, stir well, cover and simmer for 10 minutes. To prevent sticking, wet, if necessary, with a little water or vegetable broth.
  4. Combine the peas, potatoes and quinoa, cook for another 5 minutes and finally seasoned with a pinch of dried oregano. In place of the oregano, you can flavor the quinoa with a teaspoon of grated fresh ginger.