Garden Fresh German Vegetarian Feast: Quinoa Spätzle with Seasonal Vegetable Medley & Creamy Herb Sauce

Allergens

Dairy (milk, cheese)

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 lb seasonal vegetables (e.g., zucchini, carrots, bell peppers, mushrooms)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup whole milk
• 2 tbsp unsalted butter
• 2 tbsp all
• purpose flour
• 1/4 cup fresh herbs (e.g., parsley, chives, dill)
• 1/2 cup grated cheese (e.g., Swiss, Gruyère, or Emmental)

Instructions

1. Rinse the quinoa under cold water and cook according to package instructions. Set aside.
2. Slice seasonal vegetables into bite sized pieces. Heat olive oil in a large skillet over medium heat. Add vegetables and cook until tender, seasoning with salt and pepper to taste.
3. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 2 minutes, stirring constantly. Gradually add milk, whisking to combine. Cook until the sauce thickens, about 5 minutes. Stir in fresh herbs and grated cheese, allowing the sauce to melt and become creamy.
4. Combine cooked quinoa with spätzle and pour over the creamy herb sauce. Toss gently to coat. Serve immediately alongside the seasonal vegetable medley.

Chef’s Insight

Choose vegetables that are in season for the freshest flavors and best texture.

Notes

Adjust the seasonings to taste according to personal preferences.