Quinoa Skillet with Roasted Root Vegetables and Herb Quark

Introduction

This quinoa skillet offers a wonderful combination of plant-based protein and valuable fiber to keep you comfortably full during pregnancy. The roasted root vegetables provide important vitamins, while the mild herb quark brings a pleasant freshness to your plate. It is a simple way to treat yourself and your body to a warm, nutrient-rich meal.

Ingredients

• 150 g quinoa
• 400 g root vegetables (e.g., carrots, parsnips, beetroot)
• 1 tbsp olive oil
• 250 g quark or plain yogurt (made from pasteurized milk)
• 2 tbsp fresh herbs (e.g., parsley, chives)
• A splash of lemon juice
• A pinch of salt and mild paprika

Preparation

1. Rinse the quinoa very thoroughly under hot water in a fine sieve to remove naturally occurring bitter compounds.
2. Simmer the washed quinoa in twice the amount of water for about 15 minutes until soft.
3. Peel the root vegetables, cut them into bite-sized pieces and toss them with the olive oil and a pinch of salt.
4. Spread the vegetables on a baking sheet and roast in the oven at 200 degrees Celsius for about 25 minutes until tender.
5. Stir the quark until smooth, adding the herbs and a splash of lemon juice.
6. Fold the warm roasted vegetables into the cooked quinoa and serve together with the herb quark.

Good to know

Quinoa naturally contains bitter compounds (saponins) in its outer shell, which are easily washed away with hot water before cooking. The herb quark can be prepared the day before, allowing the flavors to blend beautifully overnight.

When things feel difficult

If you are experiencing heartburn or low appetite, it often helps to eat smaller portions and gently steam the vegetables instead of roasting them. You can also skip the lemon juice in the quark if acidic foods are currently uncomfortable for you.

Note

For any personal questions regarding your diet during pregnancy, it is always best to consult your obstetrician, gynecologist, or midwife.