Name: QUINOA (100 G) WITH MUSHROOMS AND ARUGULA (50 G) AND TWO TYPES OF CABBAGE IN TOMATO AND ONION SAUCE (200 G)
Cook time: 35 min
Total time: 35 min
Cuisine: Greek
Ingredients: 30 g Quinoa; 90 g Champignons; 10 g Arugula; ½ Glove of garlic; 5 g Butter; Thyme; Sea salt; Pepper; 100 g Broccoli; 100 g Cauliflower; 20 g Chives; 30 g A tomato; 1 tbsp Organic yogurt 2.5%; 1 tsp Olive oil; 10 g Walnuts

RatingDifficultyBeginner

Yields1 Serving

Cook Time35 minsTotal Time35 mins

30 g Quinoa

90 g Champignons

10 g Arugula

½ Glove of garlic

5 g Butter

Thymetaste

Sea salttaste

Peppertaste

100 g Broccoli(fresh or frozen)

100 g Cauliflower

20 g Chives(leek or onion)

30 g A tomato

1 tbsp Organic yogurt 2.5%

1 tsp Olive oil

10 g Walnuts

For quinoa with mushrooms:

Prepare quinoa according to package instructions.

At this time, heat the oil in a pan. Add garlic and thyme and fry for about 30 seconds, until the flavor of the seasonings goes.

Add mushrooms to the pan. Cook until they are soft.

Put cooked quinoa in a plate, add mushrooms and fresh arugula. Add salt and pepper to taste.

For vegetables:

Steam broccoli and cauliflower for 15 Minutes.

Pre-peel the tomato, add onion, butter, yogurt, herbs, salt, pepper, crushed nuts. Mix everything until smooth.

Pour the vegetables with sauce.

CategoryMain CourceCuisineGreek, MediterraneanCooking MethodBoiling, Frying, SimmeringDietLow Calorie, Low Fat, Vegan, Vegetarian

Ingredients