John Myers
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Vegan: Colorful Quinoa with Zucchini, Spinach and Coconut Mushrooms
The perfect vegan: colorful quinoa with zucchini, spinach and coconut mushrooms recipe with a picture and simple step-by-step instructions.
Coconut mushroom
- 20 tan Mushrooms
- 1 piece Chopped onion
- 0,25 pole Leek
- 0,25 pole Vegetable salt * for seasoning
- 4 tbsp Rice cream
- 10 tbsp Almond milk*
- 1 tbsp Coconut oil
Zucchini – spinach
- 2 middle Zucchini
- 2 handful Fresh spinach
- 1 medium sized Onion
- 1 medium sized Vegetable salt *
Colorful quinoa
- 1 Cup Quinoa
- 1,5 cups Filtered water
- 1,5 cups Vegetable broth *
With the coconut mushrooms
- Brush and cut all of the mushrooms. Sauté the cut onions and the leek in the coconut oil. Then add the cut champinion, season with vegetable salt and braise nicely … refine with rice cream and almond milk.
Zucchini – spinach
- Sort out the spinach, cut off the stalks (they come back in the freezer for the next vegetable-salt) and wash everything, dry again and cut into small pieces. Now wash and cut the zucchini. Put the olive oil in a pan, stir in the onions, toss the spinach and zucchini and let the moisture escape …
- Season the whole thing with vegetable salt and freshly ground pepper.
Colorful quinoa
- Put the quinoa in a saucepan, add the vegetable stock * and water, bring to the boil and then let it simmer gently until it is cooked, drain into a sieve and place in a bowl to serve.
Helpful links
- * Supplies: Vegetables – Salt
- * Supplies: Make your own vegetable broth
- * Vegan: almond milk – homemade
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