Tex Mex Quinoa and TVP Skillet

Informations supplémentaires

25 min. | 597 kcal | easy | Express, One pot, Spicy, Vegetarian | Printable version

1. Setup Cut the pepper into small cubes. Drain and rinse the corn. Put the TVP in a bowl with 3/4 ^2P | 1 ^3P cup of water to rehydrate it. Chop the cilantro. Cut the tortillas into triangles.

2. Cook the tortillas Heat a drizzle of oil in a large pan on medium-high. When the oil is hot, add the tortilla chips and cook for about 1-2 minutes on each side until crispy. Remove from the pan and place on absorbent paper.

3. Cook the vegetables Add a drizzle of oil to the pan if needed. Add the pepper, corn and TVP with the Tex Mex (Spicy, to taste) spices to the pan and cook for 3-4 minutes. It's possible to reserve a portion of the mixture with less spices for children, and add to taste in the rest. Season with salt and pepper.

4. Add the quinoa Add the quinoa, half of the salsa and 2 ^2P | 2.5 ^3P cups of water. Bring to a boil. Cook uncovered for 10-12 minutes over medium-low heat. Adjust the salt and pepper to taste.

5. Plate your dish Serve and garnish with the sour cream, salsa, cilantro and lime juice. Serve with the tortillas chips. Bon appétit!

180gWhite Quinoa

80gTextured Vegetable Protein

1unitPepper(s)

200mlCorn Kernels

2unitSour Cream

0.5unitCilantro

120mlTomato Salsa

8gTex-Mex Mix

2unitCorn Tortilla(s)

1unitVegetable Broth Cube(s)

0.5unitLime

What you need pan, tongs, strainer, bowl

597 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 68g

23%

fat 23g

35%

cholesterol 46mg

15%

fiber 12g

48%

protein 35g

saturated 10g

50%

sodium 864mg

36%

sugar 9g

trans 0g