Baked Quinoa with Chicken Substitute

Name: Baked Quinoa with Chicken Substitute
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1
Ingredients: ½ Avocado (~ 3.5 oz); 1 Bell pepper, yellow (~ 4.9 oz); 1.8 oz Cherry tomatoes; ½ Garlic clove (~ 0.1 oz); ½ Onion, yellow (~ 1.4 oz); 7 twigs of Cilantro, fresh or frozen (~ 1 ½ Tbsp); ½ cup Kidney beans, canned; ¼ cup Sweet corn, canned; 1⁄3 cup Gouda, grated (or Cheddar); 3.5 oz Vegan Chicken Substitute; 1⁄3 cup Quinoa; 2 tsp Olive oil; ¼ tsp Crushed pepper; ¼ tsp Cumin, ground; Salt; Black pepper

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

Nutritional information:

Calories	4379 kJ (1046 kcal)
Protein	55 g
Fat	53 g
Carbohydrates	71 g
Fiber	31 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

2

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

½ cup Kidney beans, 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)
½ Onion, yellow (~ 1.4 oz)
½ Garlic clove (~ 0.1 oz)
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.