175 g - (250 g) - quornbitar “chicken style”
50 g - (75 g) - fennel
80 g - (120 g) - tomato, preferably small
10 g - (15 g) - sun-dried tomato in oil, well drained
1 tbsp - (1,5 tbsp) - fresh lemon juice
100 g - (150 g) - cauliflower
1 tsp - (1 tsp) - olive oil
dried tarragon or other herbal spice
30 g - (30 g) - fresh spinach or arugula
30 g - (30 g) - green peas, frozen
50 g - (50 g) - cucumber
30 g - (45 g) - quinoa = 70 g (105 g) cooked
Feel free to prepare a double batch!
Heat the oven to 200 degrees.
Divide the cauliflower into small bouquets.
Pour the oil into an ovenproof dish, preferably Teflon.
Add the cauliflower bouquets and shake around a bit.
Season with herbs.
Set aside so that the cooking fits in with the rest of the dinner.
Cut tomato and fennel into smaller pieces.
Measure out the right amount of sun-dried tomato and put on a piece of kitchen paper to drain.
Finely chop the sun-dried tomato.
Squeeze the lemon.
Measure the right amount of quorn pieces.
Prepare the salad. You may need to thaw the peas slightly.
Boil the quinoa according to the instructions on the package, but exclude salt.
At the same time, place the plate with cauliflower in the oven. Both take about 10-12 minutes.
Pour the chili flakes, tomato and fennel pieces into a Teflon pan and heat up.
Pour in the quorn pieces and lemon juice and stir well.
You may need to add some water.
Let simmer under cover for about 10-15 minutes. Make sure that it does not get burned or dry in the pan.
Serve on a nice plate!
2 kcal: Follow the recipe but use the units of measure in parentheses.
Lactose-free: The recipe is lactose-free.
Vegetarian: The recipe is non-vegetarian. Choose egg-free quorn if you do not eat egg whites. Follow the recipe in general.