Woohooo! Guys, as I announced in my most recent post, things are (probably) going to be calming down around here in the next few months. After a very demanding spell that required a lot of overtime and weekend work, I’ve finally made it through two huge projects. (What are they, you ask? You’ll find out soon! ;-)

Anyway, now I’ve got a little more time on my hands to come up with new recipes – like this Quinoa Stir-Fry with Chanterelles and String Beans. I just love all of the components! The chanterelles and string beans are wonderfully fresh and in season right now, while the pear balances out the dish by adding a dash of sweetness. And thyme is absolutely one of my favorite herbs. Try to use fresh if you can!

Quinoa Pfanne mit Pfifferlingen und Bohnen

Quinoa Stir-Fry with Chanterelles and String Beans

Rezept drucken
Rezept drucken
Prep Time 10 minutes
Cook Time
Passive Time
  • 60 g Quinoa*
  • 200 g green beans
  • 150 g chanterelles
  • 1 cooking pear
  • 1 onion
  • 2 tbsp olive oil*
  • 4 sprigs thyme* or savory
  • salt*
  • pepper*
  1. Rinse quinoa with cold water and cook in 120 ml of water for about 15 minutes.
  2. Wash green beans, remove ends, and chop middle part into pieces. Cook in a separate pot for 5 minutes.
  3. Wash and scrub chanterelles. Wash, quarter, core, and chop pear. Peel and finely dice the onion.
  4. Heat olive oil in a pan and sauté onion, pear, beans, and chanterelles for 2–3 minutes, stirring occasionally. Add quinoa and sauté for another 5 minutes. Divide onto two plates.
  5. Wash thyme, pat dry, and pluck off leaves. Garnish quinoa pan with thyme and season with salt and pepper.
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I cooked the beans using a steamer insert, which is a bit gentler than boiling them in water.

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