Quinoa and Spinach-bell Pepper Vegetables with Tahini
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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
Print Recipe
Pin Recipe Instructions
- Prepare the quinoa according to the instructions on the packet.
- 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.
- 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.
- Serve with the quinoa.
- The portion size is enough for 1 - 2 people.
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