Recipe Tip: Quinoa with Beetroot

Instructions

1. Step 1

   In a large frying pan over a medium heat, toast the quinoa for 20 minutes, stirring constantly so nothing burns.

2. Step 2

   When the water evaporates, the quinoa will puff up and take on an amber colour.

3. Step 3

   Then mix in the grated beetroot with a pinch of salt, cook for 2 to 3 minutes, then add chopped parsley stems, olives and olive oil.

4. Step 4

   Add 300ml water and cook until the water evaporates and the quinoa is tender.

5. Step 5

   In a small pan toast the walnuts for 5 minutes. Allow to cool, then chop coarsely and set aside.

6. Step 6

   When the quinoa is cooked, add the orange zest and arrange on a serving plate. Garnish with parsley leaves, walnuts and yoghurt and serve with green salad.

7. Step 7

   Leek Quiche with Chives In his cookbook 'Pure Freshness', Andreas Caminada explains how to make vegetarian leek quiche in a simple but refined way. If you like alliums, you will love this dish! Starters

8. Step 8

   Chanterelle Mushroom Stew Chanterelles play the leading role in this flavourful vegetarian stew. Serve it in style, with bread dumplings drenched in creamy sauce spiked with rum. Vegetarian

9. Step 9

   Vegetarian Stuffed Bell Peppers with Mountain Cheese and Couscous Fresh from the oven: top chef Max Stiegl from the Gut Purbach restaurant in Purbach am Neusiedlersee in Austria, shares his recipe for stuffed peppers. Recipe from the new Falstaff cookbook. Vegetarian

10. Step 10

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