|100 ml||vegetable stock|
|150 g||snow peas|
|70 g||tomatoes (dried, in oil)|
|vegetable oil for frying|
|sour cream for serving|
Rinse quinoa in warm water and cook in vegetable stock, according to the package instructions, and set aside.
Mince garlic. Cut zucchini, pepper, snow peas, and dried tomatoes into bite-sized pieces.
Fry the vegetables in some vegetable oil. Season with sugar and salt and pepper.
Cut parsley and mint into fine strips.
Stir the cooked quinoa, mint, and parsley into the roasted vegetables. Add the zest and juice of half a lemon as well as the juice of one orange. Fillet the other orange and carefully fold the orange segments into the mixture. Serve warm with sour cream.