Spicy, healthy and ready in 20 minutes! It is a vegan and gluten free dishes.
Ingredients
14 OZ / 400 G canned chickpea
5 OZ / 135 G kale
3 OZ / 100 ML mushrooms
4 OZ / 120 ML quinoa
2 TBSP smoked paprika
1 TSP salt
1 EA garlic powder
3 EA olive oil
1 EA red pepper flakes
5 OZ / 140 ML water
Directions
Slice the mushroom. Drain the chickpea. Remove the kale stems.
Add kale to the deep steaming tray and chickpea to the shallow steaming tray season with salt and pepper.
Add mushroom and quinoa to the mixing bowl along with the water and insert the deep steaming tray and shallow steaming tray. Sauté for 12 minutes.
Remove the cooked kale and the chickpea. Add them to the cooked quinoa along with the olive oil. Add smoked paprika, salt and garlic powder. Cook again for 30 seconds / speed 2 / reverse.
Enjoy your dish! Sprinkle the red pepper flakes on top.
