Ingredients 100 g of celeriac
1/2 of a red and green pepper
2 small parsley roots
2 small kohlrabi
1 clove of garlic
1 teaspoon of olive oil
Salt and pepper to taste
200 g of quinoa
500 ml of vegetable stock
2 duck breasts, cut into strips
This quinoa bowl is super easy to make. The only thing that takes more time, is cutting the vegetables into julienne slices. I cut them this way because it looks good, but you can cut them any way you want and like. You can even cut the veggies into little cubes.
Prepare all the ingredients and saute the vegetables in the hot oil. After 4-5 minutes, add a 1/4 of the stock and let them simmer for 10 minutes. Season with salt and pepper.
Add the washed quinoa and pour the rest of the stock on top. Stir to combine well, reduce the heat to a medium-low and let it simmer for 15 minutes with the lid on. Stir every 5 minutes to make sure it doesn’t stick and you have enough stock.
In the meantime, on a hot grill pan, add the duck breasts. Season with salt and pepper and cook them over medium heat. Flip them halfway through. This takes about 10 minutes. Serve it hot. You can pour a little of the pumpkin oil on top of the duck breast.