Preparations time: approx. 30 minutes
Ingredients for 2 persons:
- ¾ cup of quinoa
- 1 ½ cups of water and 1 tsp grainy vegetable stock OR 1 ½ cups of vegetable stock
- 1 middle sized zucchini
- 3 ½ oz. veal filet
- 1 spray of rosemary
- 1 cherry tomato
The zucchini is washed and cut into pieces about 1-2 cm in size
Add quinoa, zucchini, water and vegetable broth to a pot and bring to a boil. After it starts to boil, continue simmering at low heat until all the water has been absorbed and the zucchini is soft.
In the meantime the veal fillet is salted and roasted with a spray of rosemary on both sides. Then leave it in the hot pan for about 10 minutes and pepper while serving. The meat should be pink on the inside by now.
If you want to eat the filet well done, you have to fry it at low temperature for a little longer but don’t let it rest. To test if it’s done, you can make a little cut in it.