John Myers
Quinoa, Olu ati Owo Pan
The perfect quinoa, mushroom and spinach pan recipe with a picture and simple step-by-step instructions.
fun obe:
- 250 g awọn olu
- 1 tsp Agbon epo
- 250 g Alabapade ewe
- 1 PC. Ẹfọ
- 100 milimita Ewebe omitooro
- 1 cm Atalẹ
- 1 Iwonba ge parsley
- 1 tsp Sumac
- 1 tsp Syrian spinach seasoning, optional
- 2 tbsp Tahini, sunflower seed butter, almond butter or cashew butter
- 2 tbsp Tamari
- 1 tbsp omi ṣuga oyinbo Maple
- 1 tsp Apple cider Kikan
- 0,5 Pc. Lẹmọọn, oje rẹ
- Prepare the quinoa mix according to the instructions on the packet. In the meantime, heat the oil in a pan and fry the sliced mushrooms and chopped ginger over medium heat. Divide the broccoli into small florets and add about 100 ml of vegetable stock. Turn the heat down a little. Mix in the spinach and let it collapse.
- Mix in the quinoa mix. Season with sumac, parsley and possibly spinach seasoning. Mix the ingredients for the sauce and mix in the pan.
