Quinoa and vegetable stir-fry with figs and avocado

Ingredients for 2 servings:

• 100g quinoa
• 2 onions
• 1 small zucchini
• 1 bell pepper(s), red
• ½ bell pepper(s), yellow
• 7 cocktail tomatoes
• some mushrooms
• 2 figs
• ½ avocado(s)
• 1 tbsp nut butter (hazelnut butter)
• some cream (soy cream)
• some rice syrup
• some olive oil
• curry powder
• salt and pepper
• nutmeg
• basil
• chili
• Paprika powder
• Garam Masala

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan, simple and healthy

Cook the quinoa according to the package instructions. Dice the onions. Slice the zucchini and bell peppers into thin, long strips. Halve the cherry tomatoes. Slice the mushrooms. Sauté the onions with a little olive oil in a large, non-stick pan over medium heat until golden brown. Add the zucchini and bell peppers, cover, and sauté for about 8 minutes, stirring occasionally. When the peppers have softened a little, add the tomatoes and remove the lid. Slice the figs and brush with a little rice syrup or agave syrup. Add the mushrooms to the pan. After about 4 minutes, add the figs. Mix in the quinoa and add as much soy cream as desired. Stir in the hazelnut butter. Continue simmering briefly over low heat. Season to taste with pepper, a pinch of nutmeg, basil, paprika, a pinch of salt, garam masala, a little chili powder, and curry powder. Scoop out the avocado and place it on top of the dish.