Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 125 g quinoa, colored
- 3 medium tomato (s)
- 1 zucchini
- 1 handful spinach leaves, frozen
- 200 g tofu, natural
- 1 tablespoon rapeseed oil
- 100 ml juice (vegetable)
- sea-salt
- Cayenne pepper
- herbs
Print Recipe
Pin Recipe Instructions
- Prepare the quinoa according to the package insert.
- Wash tomatoes and zucchini. Remove the stalk from the tomatoes and cut into small cubes. Remove the stalk and flower base from the zucchini, also dice. Cut the tofu into small cubes.
- When the quinoa is in the swelling phase, heat the oil in a pan. Fry the vegetables and tofu in it. Add the frozen spinach. As soon as it has thawed, add the finished quinoa to the pan and mix everything together. Add the vegetable juice and season with salt, cayenne pepper and herbs as desired and season to taste.
- Various vegetables can be added to this dish. I`ve done the same thing once before with diced mushrooms. Of course, fresh spinach can also be used.
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