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Recipe of: © Monsieur Cuisine

Steamed vegetables with quinoa

MC plus
4 portions
Ready in: 0:45 h
Preparation time: 30 min.
Created on: 23.01.2020
Last changes: 20.08.2019


  • 2 bunches of fresh, mixed herbs (e.g. chives, parsley, chervil, basil, coriander), alternatively 100 g frozen mixed chopped herbs
  • 6 spring onions (120 g)
  • 1 garlic clove
  • 750 g low-fat quark (0.2% fat)
  • 1 tsp mustard
  • 70 ml linseed oil
  • ½ tsp salt
  • 2 big pinches of pepper


  • 8 carrots (600 g)
  • 4 pre-cooked beetroots (600 g)
  • 2 leeks (600 g)
  • 100 g frozen peas
  • 1 tsp salt
  • ½ tsp pepper
  • 300 g quinoa
  • 1 l hot vegetable stock
  • ½ tsp cumin


  • 4 tsp olive oil
  • 4 tbsp sunflower seeds


Per portion:

  • calorific value
    3596 kj / 859 kcal
  • protein: 47 g
  • carbohydrates: 91 g
  • fat: 33 g
Preparation time
30 min.
Ready in
0:45 h
  1. To make the herby quark, wash the herbs and shake dry. Snip the chives into fine little rolls. Remove the leaves from the remaining herbs, put in the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 6.
  2. Use the spatula to scrape down the inside of the blender jug and then, with the measuring beaker in place, continue to chop the herbs again for 10 seconds/speed setting 6. Then use the spatula again to scrape down the inside of the blender jug.
  3. Wash and trim the spring onions and cut into very thin rings. Peel the garlic clove. Add the quark with the snipped chives, spring onions, mustard, linseed oil, ½ teaspoon of salt and 2 big pinches of pepper to the herbs in the blender jug – alternatively add the frozen herbs at this point. Crush the garlic and add it and, with the measuring beaker in place, stir everything with the reverse button/40 seconds/speed setting 3.
  4. Season with salt and pepper to taste and, with the measuring beaker in place, mix with the reverse button/20 seconds/speed setting 2. Decant and put in a cool place until ready to serve. Clean the blender jug.
  5. Wash and peel the carrots. Cut the carrots in half lengthways and cut into pieces 7 cm long. Drain the beetroots and (wearing kitchen gloves) cut into quarters. Thoroughly wash and trim the leeks and slice into pieces 2 cm wide. Divide the carrots, beetroot pieces, leeks and the peas between the deep and shallow steamer baskets and sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper.
  6. Wash the quinoa in a sieve with hot water and put it into the blender jug. Add the hot vegetable stock and the cumin. Attach the deep steamer basket with the shallow steamer basket hanging in it, close and cook with the steamer button/15 minutes, interrupting the heating phase. Check at the end of the cooking time that the vegetables are cooked and, if necessary, extend the cooking time.
  7. Drain the quinoa in a sieve until all the liquid has run off. Arrange the quinoa and vegetables on plates, drizzle with olive oil and sprinkle with sunflower seeds. Serve with the herb quark.


If you do not want the beetroot to dye the other vegetables, put the pieces in the deep steamer basket only.


Bon appétit with Monsieur Cuisine