Informations supplémentaires
30 min.
|
600 kcal
|
easy
|
|
Printable version
1. Cook the quinoa
Bring a pot of water with the broth cube to a boil. Pour in the quinoa and cook 12-14 minutes until tender. Drain.
2. Setup
Cut the tomato into cubes. Thinly slice the cucumber and lettuce. Grate the carrot. Cut the celery into small cubes. Drain and rinse the chickpeas.
3. Cook the chickpeas
Heat a drizzle of oil in a pan over medium-high heat. Cook the chickpeas with 1 2P | 2 3P tbsp. of Buffalo sauce, salt and pepper for about 4-5 minutes until lightly browned.
4. Heat the sauce
Put the rest of the Buffalo sauce in a saucepan with 3 2P | 4 3P tbsp of butter and heat over medium heat for 3-4 minutes until the sauce is heated through and the butter is melted.
5. Mash the chickpeas
Put the chickpeas in a bowl and mash them lightly. Add the celery, spices, 1/3 of the Buffalo sauce and mix. Adjust salt and pepper to taste.
6. Plate your dish
Serve the quinoa in a bowl with the vegetables, chickpeas, remaining Buffalo sauce and sour cream. Bon appétit!
1unitChickpeas
80mlBuffalo Sauce
2unitSour Cream
4.5gSpice Mix (dried dill,garlic powder)
180gWhite Quinoa
1unitVegetable Broth Cube(s)
1unitCelery
1unitTomato(es)
1unitLebanese Cucumber(s)
1unitCarrot(s)
0.5unitRomaine Lettuce Heart(s)
What you need
pan, bowl, strainer, pots
600 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
104g
35%
fat
12g
18%
cholesterol
10mg
3%
fiber
16g
64%
protein
22g
saturated
3g
15%
sodium
879mg
37%
sugar
28g
trans
0g