Quinoa pan dish
Nutrient content per person: Calories 348 kcal Carbs 50 g Fat 13 g Protein 13 g
Fun facts Healthy benefits of quinoa: * Studies have shown that using quinoa instead of typical gluten-free ingredients like refined tapioca, potato, corn and rice flour can dramatically increase the nutrient and antioxidant value of your diet. * Protein is made of amino acids, nine of which are called essential, as your body cannot produce them and needs to obtain them through your diet. The problem is that many plant foods are deficient in certain essential amino acids, such as lysine.
However, quinoa is an exception to this, because it contains sufficient amounts of all the essential amino acids.. For this reason, it’s an excellent source of protein. It has both more and better protein than most grains. * Quinoa is very high in antioxidants, which are substances that neutralize free radicals and are believed to help fight aging and many diseases.
Recipe for two Ingredients: 500 g of head cabbage 400 g zucchini 200 g of mushrooms 75 g of kinoad 2 tablespoons oil 1 handful of wild garlic 1 teaspoon salt Preparation: To get started, rinse the cinema under running water. Then add 500 ml of water and cinema to the pot. Bring the water to a boil and boil the cinemas for 10 minutes. Close the stove and place the lid on the pot. Let simmer under the lid for 10-15 minutes.
At the same time, place the pan on the stove, add a little oil to the pan. When the oil is warm, pour the mushrooms into the pan. I used frozen mushrooms, but their taste was a little peculiar to me, so I recommend using mushrooms in this recipe. Fry the mushrooms for 5 minutes, stirring occasionally.
While you wait for the mushrooms to cook, cut the vegetables into small slices. When the mushrooms are ready, place them in a separate bowl and put the vegetables in a pan. Chop the mushrooms into small pieces. Fry the vegetables for 5-7 minutes, stirring occasionally. Add salt, mushrooms and cinema to the vegetables. Stir and fry for another 5 minutes.
Turn on the stove. Cut the bearberry into small pieces and pour over the food. Mix well. Serve on a plate with delicious adjika and vegan mayonnaise. Bon Appetit!
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