Quinoa and Spinach-bell Pepper Vegetables with Tahini

Summary

Ingredients

• 0.5 ½ cup quinoa
• 1 red pepper (s)
• 200 g spinach leaves
• 6 date tomato (s)
• 1 teaspoon cumin
• 0.5 teaspoon ½ paprika, hot pink
• some chili powder
• 1 clove garlic
• 1 small onion (s)
• 2 tablespoon, leveled sesame paste (tahini)
• salt and pepper
• Coconut oil, alternatively olive oil

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Instructions

1. Prepare the quinoa according to the instructions on the packet.
2. Finely chop the garlic and onion, cut the bell pepper into even cubes. Quarter the tomatoes. If necessary, also chop the spinach. Here, however, I used frozen spinach, which can then be put straight into the pan. If you have fresh spinach, add a little more water.
3. Heat about 1 teaspoon of coconut oil in the pan and fry the onion and garlic in it a little. Add the cumin and fry a little, then add the paprika powder and a little chili powder. This can be added depending on your taste, so that it is either a little hotter or milder. Then add the pepper cubes and fry for about three minutes. Add the spinach and tomatoes and fry until the tomato juice turns everything into a slightly creamy mass. Turn down the temperature and season again with salt, pepper and, if necessary, the other spices. Finally add the sesame paste and stir everything well.
4. Serve with the quinoa.
5. The portion size is enough for 1 - 2 people.