Baked Quinoa with Chicken Substitute

Baked Quinoa with Chicken Substitute

Enjoy our vegetarian recipe Baked Quinoa with Chicken Substitute by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories4379 kJ (1046 kcal)
Protein55 g
Fat53 g
Carbohydrates71 g
Fiber31 g

Utensils:

pot, non-stick frying pan, colander, fork, Spoon, bowl, spatula, chef's knife, cutting board, large frying pan, baking dish, oven

Recipe instructions:

1

Cook the quinoa according to the package instructions.

  • 1⁄3 cup Quinoa
    1⁄3 cup Quinoa
2

Rinse and drain the kidney beans and corn in a colander and transfer to a baking dish.

  • ½ cup Kidney beans, canned
    ½ cup Kidney beans, canned
  • ¼ cup Sweet corn, canned
    ¼ cup Sweet corn, canned
3

Dice the pepper and finely chop the onion, garlic, and cilantro. Put the onions and garlic in a bowl and add the pepper and cilantro into the baking dish.

  • 1 Bell pepper, yellow (~ 4.9 oz)
    1 Bell pepper, yellow (~ 4.9 oz)
  • ½ Onion, yellow (~ 1.4 oz)
    ½ Onion, yellow (~ 1.4 oz)
  • ½ Garlic clove (~ 0.1 oz)
    ½ Garlic clove (~ 0.1 oz)
  • 7 twigs of Cilantro, fresh or frozen (~ 1 ⁠½ Tbsp)
    7 twigs of Cilantro, fresh or frozen (~ 1 ⁠½ Tbsp)
4

Preheat the oven to 350 °F.

    5

    Heat the olive oil in a non-stick frying pan over medium heat. Fry the onions, garlic, and chicken substitute until the onions turn translucent and the chicken substutute is golden brown. Transfer to the baking dish.

    • 2 tsp Olive oil
      2 tsp Olive oil
    • 3.5 oz Vegan Chicken Substitute
      3.5 oz Vegan Chicken Substitute
    6

    Add the quinoa to the baking dish. Season with cumin, crushed pepper, and salt.

    • ¼ tsp Cumin, ground
      ¼ tsp Cumin, ground
    • ¼ tsp Crushed pepper
      ¼ tsp Crushed pepper
    • Salt
      Salt
    7

    Sprinkle evenly with cheese and bake for approx. 15 minutes.

    • 1⁄3 cup Gouda, grated (or Cheddar)
      1⁄3 cup Gouda, grated (or Cheddar)
    8

    In a bowl, mash the avocado with a fork. Finely chop the tomatoes and add to the bowl. Mix well and season with salt and pepper.

    • ½ Avocado (~ 3.5 oz)
      ½ Avocado (~ 3.5 oz)
    • 1.8 oz Cherry tomatoes
      1.8 oz Cherry tomatoes
    • Salt
      Salt
    • Black pepper
      Black pepper
    9

    Serve the baked quinoa with the avocado cream.

      10

      Enjoy your meal!