Vegetarian Pot with Quinoa

Name: Vegetarian Pot with Quinoa
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 dl quinoa; 2 dl water; 0.5 x vegetable bouillon; 1 clove garlic; 0.25 x red onion; 0.5 can chickpeas; 0.5 x red pepper; 1 handful plum tomato; 1 tsp sriracha; 1 handful fresh baby spinach; 1 tbsp sour cream; 1 handful tortilla chips

av Mammapia

Servings

Experience a tasty and healthy vegetarian dish that will surprise and satisfy your taste buds. With nutritious ingredients such as red pepper, chickpeas and quinoa, this dish provides a balanced and filling dining experience that is full of fiber and protein. Want this dish to be vegan? Replace sour cream with plant-based sour cream.

Ingredients

1 dl quinoa
2 dl water
½ x vegetable bouillon
1 clove garlic
¼ x red onion
½ can chickpeas
½ x red pepper
1 handful plum tomato
1 tsp sriracha
1 handful fresh baby spinach
1 tbsp sour cream
1 handful tortilla chips

Method

Rinse the quinoa in cold water and put it in a saucepan (preferably with a thick bottom). Grind the seeds until all the water has evaporated. Add water and vegetable broth and bring to a boil so that the vegetable broth dissolves. Lower the heat and simmer for 15 minutes under a lid.
Mince the garlic and red onion. Fry it in a frying pan with olive oil until it becomes soft.
Rinse the chickpeas and cut the peppers into pieces. Rinse the tomatoes and fry it all together with the onion for 10 minutes. Crush the tomato with a fork. Add sriracha and spinach. If you follow the weekly menu this dish is part of, you might have some leftover onion soup. Add this to the pan and stir.
Mix the quinoa into the vegetables and serve topped with sour cream and tortilla chips on the side.