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planted.news
#Beginner
#45 minutes
#1 servings
Vegetable Paella
Ingredients
The base
|
100 g |
planted.pulled Chimichurri |
|
|
60 gr |
quinoa |
|
|
2 tbsp |
kidney beans (cooked, tinned) |
|
|
2 tbsp |
corn (cooked, tinned) |
|
|
1/2 |
avocado |
|
|
1/2 |
lime |
|
|
5-6 |
cherry tomatoes |
The topping
|
A few red onions |
||
|
Fresh parsley |
||
|
Cayenne pepper, coarsley ground |
The salsa
|
75 g |
chopped tomatoes |
|
|
10 g |
tomato paste |
|
|
1 |
small onion, chopped |
|
|
1 |
clove of garlic, pressed |
|
|
3 |
cherry tomatoes |
|
|
1 |
green jalapeno |
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|
Salt, pepper, smoked paprika powder, cayenne pepper |
Preperation
Cook the quinoa according to the instructions.
Meanwhile, heat a frying pan with a little oil and fry the planted.pulled chimichurri on medium heat. Reduce the heat after 5-6 minutes.
Cut the avocado into strips and halve the cherry tomatoes. Remove the kidney beans and corn from the can and rinse briefly under cold water and drain.
Arrange all the ingredients for the bowl one after the other and spread the salsa on top.
Garnish with a few onion slices, cherry tomatoes, avocado pieces, fresh parsley and cayenne pepper. Drizzle with lime to taste.
