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.
