Quinoa Trio with Buckwheat and Vegetables in a Pan

Combination of quinoa and buckwheat cooked with mushrooms, onion and red pepper especially for vegans and gluten-free

  • Main DishesType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 3Serving/Unit

Ingredients

Organic quinoa trio, 1/2 cup
Buckwheat, 1/2 cup
Onion, 1 large unit
chopped
Red pepper, 1 large unit
cut into cubes
Mushroom, 200 g
white or brown - chopped
Olive oil, 3 tablespoons
extra virgin - for frying
Coarse salt, 1/2 flat teaspoon
to taste
Black pepper, 1/2 flat teaspoon
coarsely ground, to taste

Preparation

1. Cook the quinoa and buckwheat separately for about 20 minutes like rice (1/2 cup before cooking) in boiling water.
2. Fry the onion in a wide pan with a lid together with the red pepper and mushrooms in the olive oil until lightly softened.
3. Season with salt and pepper to taste.
4. Add the cooked quinoa and buckwheat to the pan, mix lightly and leave on low heat for about 5 minutes with the lid closed. Mix, place in a serving dish and eat hot!
5. Bon appetite (:

Total time: 30-60 min

The preparation method also includes frying.

Vegan Cooking Vegan and Gluten Free Vegan Stews Vegetables Quinoa Buckwheat Vegan Mixed Vegetable Cooked Vegetables Onion Red Pepper Mushrooms Champignon Mushrooms Olive Oil Coarse Salt Black Pepper Vegan and Gluten Free Lunch Healthy and Delicious Healthy Vegan Additions Healthy Vegan Recipes Vegan and Quick Vegan Homemade After School Vegan Lunch
Nutritional Values Serving/Unit 100 Grams
Calories 398 cal 115 cal
Proteins 12 g 4 g
Carbohydrates 65 g 19 g
Fat 13 g 4 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Quinoa Trio with Buckwheat and Vegetables in a Pan
Very nutritious stew