Ingredients for 1 serving
50 g quinoa
150 g yellow pepper
65 g carrot
25 g baby spinach
15 g spring onions
15 g pomegranate seeds
3 g fresh parsley
100 ml of water
10 g peanut butter
10 ml soy sauce
5 ml of olive oil
10 g roasted peanuts, unsalted
1.5 g of ground turmeric
1 pinch of paprika powder, noble sweet
1 pinch of chilli flakes
Salt pepper
Workload: low
Preparation time: approx. 35 minutes
Portion size: 1 serving
How to do it:

  1. Rinse the quinoa and let it drain well. Put together with the
    turmeric and the turmeric in a small saucepan and simmer
    gently for 12-15 minutes . Set aside and let soak.
  2. Meanwhile, peel the carrot and cut it into small cubes along
    with the bell pepper. Clean the spring onion and cut into fine
    rings. Finely chop the parsley. Wash the spinach and shake well
    dry . Roughly chop the peanuts.
  3. Heat the oil in a pan. Add carrots and peppers and sauté
    briefly. Add spring onions and sweat with them for a short
    time. Add the finished quinoa, soy sauce and peanut butter and
    stir everything together well. Season to taste with paprika, chilli,
    salt and pepper.
  4. Put the spinach in a bowl and serve the quinoa on
    top. Sprinkle with the parsley, pomegranate seeds and peanuts
    and enjoy.
    Nutritional information for 1 serving
    467 kcal 19.3 g 49.4 g 16.5 g