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Quinoa Vegetable Bowl with Peanut Sauce

Quinoa Vegetable Bowl with Peanut Sauce

Preparation time:
35 min
Difficulty level:

Nutritional values:

45 g
15 g
16 g


Carrots, carrots (fresh)Carrots, carrots (fresh)½ (30 g)
Olive oilOlive oil ½ Tablespoon
Peanut butter, peanut butterPeanut butter, peanut butter ½ Teaspoon
Celeriac (fresh)Celeriac (fresh) 150 g
QuinoaQuinoa 50 g
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Parsley (fresh)Parsley (fresh) 1 Tablespoon
Turmeric powder, turmericTurmeric powder, turmeric ½ Tablespoon
Marjoram (dried)Marjoram (dried) 1 g
Paprika powderPaprika powder 1 Pinch(s)
Thyme (dried)Thyme (dried) 1 Pinch(s)
PeanutPeanut 7 ½ g
Pomegranate (fresh)Pomegranate (fresh) 15 g
Natural yogurt (3,8% fat)Natural yogurt (3,8% fat) 50 g
Chili flakesChili flakes 1 Pinch(s)
Spinach, leaf spinach (fresh)Spinach, leaf spinach (fresh) 25 g


Step 1:
Prepare the quinoa as described on the package, in water seasoned with salt and turmeric. Then remove from heat and allow to swell.
Step 2:
In the meantime, peel and dice the carrots and celery. Heat a little oil in a frying pan over medium heat and sauté the diced vegetables for about 10 minutes, stirring occasionally. Season with salt, bell pepper, marjoram, thyme, chili flakes and paprika powder.
Step 3:
Wash the parsley, shake dry and chop finely. Mix the yogurt with peanut butter and half of the parsley. Season with salt, pepper and chili flakes. Then chop the peanuts.
Step 4:
Put quinoa with spinach in a bowl and arrange the vegetables on it. Drizzle with sauce and sprinkle with peanuts, parsley and pomegranate seeds.

Macronutrient distribution:

The recipe Quinoa Vegetable Bowl with Peanut Sauce is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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