John Myers
Ingredients for 1 servings:
- 50 g quinoa or bulgur or buckwheat
- 50 g chickpeas from the jar
- 100 g leaf spinach, frozen
- 100 g cherry tomatoes
- 50 g zucchini
- 1 small onion(s), red
- 50 g bell pepper(s), red or orange
- 90 g meat substitute, vegetarian (fillet strips)
- Spice(s) of your choice
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
simple and vegetarian
Halve the tomatoes, slice the zucchini, and then quarter them. Dice the bell peppers and onions. Cook the quinoa, bulgur, or buckwheat according to the package instructions, or let them soak. Meanwhile, pre-fry the zucchini and bell peppers in a non-stick pan over medium heat. Once the quinoa, bulgur, or buckwheat is ready, add them to the pan along with the other vegetables. Season to taste. I personally use salt, pepper, garlic, and smoked chili powder. Fry well on the second-to-last heat for about 10 minutes. It’s ready when the cherry tomatoes are soft and the spinach cubes are completely thawed.
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