Pasta casserole with vegetables
Cook the pasta in boiling salted water until it is still firm to the bite. In the meantime, wash the beans and cut them in half or thirds. Blanch in boiling...
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Quinoa Vegetable Bowl with Peanut Sauce
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Preparation time:
35 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
417
Calories
45 g
Carbohydrates
15 g
Protein
16 g
Fat
Ingredients:
 | Carrots, carrots (fresh) | ½ (30 g) |
 | Olive oil | ½ Tablespoon |
 | Peanut butter, peanut butter | ½ Teaspoon |
 | Celeriac (fresh) | 150 g |
 | Quinoa | 50 g |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Parsley (fresh) | 1 Tablespoon |
 | Turmeric powder, turmeric | ½ Tablespoon |
 | Marjoram (dried) | 1 g |
 | Paprika powder | 1 Pinch(s) |
 | Thyme (dried) | 1 Pinch(s) |
 | Peanut | 7 ½ g |
 | Pomegranate (fresh) | 15 g |
 | Natural yogurt (3,8% fat) | 50 g |
 | Chili flakes | 1 Pinch(s) |
 | Spinach, leaf spinach (fresh) | 25 g |
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Preparation:
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:
Bowl
Coated pan
Cutting board
Kitchen knife
Peeler
Stove
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