Ambulance general practitioner / Recipes

• 1 cup quinoy
• 1 tablespoon butter
• 2 teaspoons garlic
• 2 tablespoons chopped fresh parsley
• ½ tablespoons of sliced ​​fresh thyme
• tablespoon salt
• zucchini
• sweet corn
• parsley
• carrots (and other vegetables you tolerate, diced)

Melt the butter in the pot, add the quinoa and stir occasionally until it is slightly browned. Pour water, add vegetables and bring to a boil. Quench the flame, cover and cook for about 15 minutes. Add garlic, parsley, thyme and salt.

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