John Myers
Contents
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Ingredients
Optional, if there is a little more time:
- 1 Pc. Zucchini
- 1 tbsp Ghee or coconut oil
- 1 Glass Chickpeas
- 1 Glass Indian curry sauce without additives
- 1 bag Quinoa-Buckwheat-Millet mix
- Salt pepper
- 1 cm Ginger
- 1 tsp Vegetable broth
- 0,5 bunch Parsley
- 1 tsp Ground turmeric
- 1 Pc. Lemon
- 1 tbsp Olive oil
- 1 Pc. Avocado
- 1 tbsp Crushed flaxseed
- 1 tbsp Black sesame
Instructions
- I first write the very simple and simple version, if it really has to go quickly, then I name ways to expand the dish a bit.
- Cook the quinoa-millet-buckwheat mix according to the instructions on the packet for about 12 minutes. Dice the zucchini and tofu. Heat the ghee or coconut oil in a pan and fry the diced tofu in it. Add the zucchini and fry briefly. Pour in the curry sauce from the glass and fill the glass about halfway with water and add it as well.
- Let it boil briefly, then switch off the stove. Drain the chickpeas and stir in. Arrange with the cereal mix in a bowl. Season to taste with salt and pepper. If you cook it like this, it doesn't even take 15 minutes before the dish is on the table.
In addition, if you have more time:
- The quinoa grain mix can be mixed with chopped parsley, turmeric, the juice of half a lemon, olive oil and ground flaxseed.
- I stir in the vegetable stock powder, the remaining lemon juice and grated ginger under the curry. I put the grain mix in a nice deep bowl on one side and the curry on the other side. I cut the avocado into very fine slices and layer them in the middle. I sprinkle the finished dish with black sesame seeds.
Nutrition
Serving: 100gCalories: 106kcalCarbohydrates: 2.4gProtein: 13.2gFat: 4.9g
