Text

Vegan

mexican inspired

quinoa

Text

Main course or
lunch for 2 people

Preparation: 20 minutes

Left column

ingredients

3 tablespoons olive oil

400 g pumpkin, cubed (1 bag)

1 red bell pepper, cubed

½ teaspoon ground cumin

1 teaspoon paprika

5 vine tomatoes, in wedges

1 pouch Mexican Quinoa (210 g)

2 spring onions, finely chopped

3 tablespoons cilantro, chopped

1/2 jalapeño, finely chopped

Optional: 1 lime, cut into wedges

Right column

How to cook

  1. Heat the oil in a frying pan. Add the cubed pumpkin and cook for 2 minutes. Stir in the cubed bell pepper, ground cumin and paprika. Add salt and pepper to taste. Add 50 ml water and the tomatoes. Put a lid on the pan. Stew the vegetables until done, about 10 minutes.
  2. Add the steamed quinoa, mix well and heat for a few more minutes.
  3. Divide the quinoa between 2 deep bowls. Combine the finely chopped spring onion, cilantro and jalapeño and sprinkle over the quinoa. Serve with lime wedges.
Text

Vegetarian suggestion

Delicious with a spoonful of whole-milk yogurt. Extra vegetables: a delicious green salad with avocado, claro! 

Left column
Mexican Inspired Quinoa - Pouch - Pablo's Quinoa

 

Mexican
Inspired
Quinoa

with corn & chipolte
 

learn more

 

Right column
Text

It’s revolution time!

Pablo’s Quinoa Revolución is not only about
revolutionizing Quinoa, it’s also about revolutionizing
our devastating food system. It's time for deeds, not
words. So come and join us!
 

Join the revolution!