John Myers
Ingredients
- 140 g Quinoa
- 0,5 cube Vegetable broth
- 50 g Sun-Dried tomatoes in oil
- 1 tsp Turmeric
- 1 Msp Ground cumin
- 1 pinch Cayenne pepper
- Some fresh coriander or parsley
- 1 Pc. Paprika
- 150 g Cherry tomatoes
- 1 Pc. Avocado
- Salt pepper
- 1 tbsp Lemon or lime juice
Instructions
- Wash the quinoa well and then bring it to the boil in a saucepan with 370 ml of water. Add the vegetable stock cubes and simmer the quinoa gently for about 15 minutes over a low heat. The water should then be soaked up. Let cool and season with cayenne pepper, turmeric, lime juice, cumin and, if necessary, salt and pepper.
- Quarter the tomatoes, chop the peppers, finely dice the avocado, chop the herbs and cut the dried tomatoes into fine strips. Stir everything into the quinoa.
Tip:
- I would only add the avocado when consumed immediately, as it quickly turns brown. Otherwise z. B. Mix in diced sheep cheese instead of avocado.
Nutrition
Serving: 100gCalories: 87kcalCarbohydrates: 8.8gProtein: 1.7gFat: 4.9g
