Quinoa buckwheat pan

Ingredients for 4 servings:

• ½ cup quinoa
• ½ cup buckwheat
• 4 large tomatoes
• 1 zucchini
• 1 bell pepper
• 150 g feta cheese
• 1 can of tuna
• Tomato paste
• e.g. vegetable broth, instant, or salt
• n. B. bay leaves
• Paprika powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple, meat-free, healthy

Prepare equal parts of quinoa and buckwheat. For this delicious stir-fry, I like to use 1/2 cup each of buckwheat and quinoa, add the combined amount to a pot, and cook it in 2 cups of water. The water is either salted or seasoned with instant vegetable broth. I also always add a few bay leaves. The buckwheat and quinoa are ready when the water has evaporated. Heat a little oil in a pan, fry the tomato paste with a little paprika, followed by the chopped zucchini. Then add the chopped bell peppers, tomatoes, tuna, and feta. Once the quinoa-buckwheat mixture is ready, add it to the pan. Of course, you can vary the vegetables, replace the feta, which gives the stir-fry a creamy texture, with a homemade tomato sauce, and of course, you can also omit or replace the tuna. The quinoa-buckwheat mixture can be stored in the refrigerator for a few days and also tastes delicious warmed up with salad.