Spicy, healthy and ready in 20 minutes! It is a vegan and gluten free dishes.
Ingredients
14 OZ / 400 G canned chickpea
5 OZ / 135 G kale
3.5 OZ / 100 ML mushrooms
4 OZ / 120 ML quinoa
1 TBSP smoked paprika
1 TSP salt
1 TBSP garlic powder
3 TBSP olive oil
1 PINCH red pepper flakes
10.5 OZ / 300 ML vegetable stock
Directions
Slice the mushroom. Drain the chickpea. Remove the kale stems.
Add kale to the deep steaming tray and chickpea to the shallow steaming tray, season with salt and pepper.
Add mushroom and quinoa to the mixing bowl along with the vegetable stock and insert the deep steaming tray and shallow steaming tray. Sauté for 14 minutes.
Remove the cooked kale and the chickpea. Add them to the cooked quinoa along with the olive oil. Add smoked paprika, salt and garlic powder. Cook again for 30 seconds / speed 2 / stir.
Enjoy your dish! Sprinkle the red pepper flakes on top.
