Turmeric quinoa with lemon purple cabbage


(for 4 people)
280 g quinoa
800 ml Bio Quinoa Drink
400 g pure cabbage
1 full teaspoon turmeric powder
1 large shallot
1 organic lemon
1 bunch of fresh parsley
olive oil, salt to taste

Made with:


Rinse the quinoa under running water in a tight mesh strainer and pour it into a pot with the Bio Quinoa Drink and a teaspoon of salt. Cover and cook using the absorption method, without stirring, until the quinoa is cooked and the liquid has dried. At this point add the turmeric, stir and leave to cool. Meanwhile, slice the shallot and fry in a pan with a couple of tablespoons of oil and a pinch of salt, add the cabbage cut into thin strips and cook for a few minutes, without adding liquid, until it softens but remains crispy. Turn off the heat and add grated lemon rind and some lemon juice to revive the purple color.
Mix the cooked quinoa with the minced cabbage and add parsley.