Quinoa and spinach-pepper vegetables with tahini

Ingredients for 2 servings:

• ½ cup quinoa
• 1 bell pepper(s), red
• 200 g leaf spinach
• 6 date tomatoes
• 1 tsp cumin
• ½ tsp paprika powder, hot
• some chili powder
• 1 clove(s) garlic
• 1 small onion(s)
• 2 tbsp, grated sesame paste (tahini)
• salt and pepper
• Coconut oil, alternatively olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

tasty and healthy dish, easy to prepare

Prepare the quinoa according to the package instructions. Finely chop the garlic and onion, and dice the bell pepper into even pieces. Quarter the tomatoes. Chop the spinach, too, if desired. However, I used frozen spinach here, which can be added directly to the pan. If using fresh spinach, you may need to add a little more water. Heat about 1 teaspoon of coconut oil in a pan and fry the onion and garlic for a while. Add the cumin and fry for a while, then add the paprika and a little chili powder. You can add this to taste, making it either a little hotter or milder. Then add the diced bell pepper and fry for about three minutes. Add the spinach and tomatoes and fry until the tomato juices reduce everything to a slightly creamy consistency. Reduce the heat and season again with salt, pepper, and any other spices you like. Finally, add the sesame paste and stir everything well. Serve with the quinoa. The portion size is enough for 1 – 2 people.