Rinse the quinoa in cold water and put it in a saucepan (preferably with a thick bottom). Grind the seeds until all the water has evaporated. Add water and vegetable broth and bring to a boil so that the vegetable broth dissolves. Lower the heat and simmer for 15 minutes under a lid.
2
Chop red onion and garlic. Add olive oil in a pot and fry the onion until soft. Add chopped celeriac and saute.
3
Add chopped tomatoes, water, vegetable bouillon and sriracha. Bring to a boil.
4
Dice the potato and cook it tender to the pot. About 20 minutes.
5
Serve with salad and sour cream as a topping, preferably with pita bread as a side dish.
