Informations supplémentaires
25 min.
|
597 kcal
|
easy
|
|
Printable version
1. Setup
Cut the pepper into small cubes. Drain and rinse the corn. Put the TVP in a bowl with 3/4 2P | 1 3P cup of water to rehydrate it. Chop the cilantro. Cut the tortillas into triangles.
2. Cook the tortillas
Heat a drizzle of oil in a large pan on medium-high. When the oil is hot, add the tortilla chips and cook for about 1-2 minutes on each side until crispy. Remove from the pan and place on absorbent paper.
3. Cook the vegetables
Add a drizzle of oil to the pan if needed. Add the pepper, corn and TVP with the Tex Mex
spices to the pan and cook for 3-4 minutes. Season with salt and pepper.
4. Add the quinoa
Add the quinoa, half of the salsa and 2 2P | 2.5 3P cups of water. Bring to a boil. Cook uncovered for 10-12 minutes over medium-low heat. Adjust the salt and pepper to taste.
5. Plate your dish
Serve and garnish with the sour cream, salsa, cilantro and lime juice. Serve with the tortillas chips. Bon appétit!
180gWhite Quinoa
80gTextured Vegetable Protein
1unitPepper(s)
200mlCorn Kernels
2unitSour Cream
0.5unitCilantro
120mlTomato Salsa
8gTex-Mex Mix
2unitCorn Tortilla(s)
1unitVegetable Broth Cube(s)
0.5unitLime
What you need
pan, tongs, strainer, bowl
597 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
68g
23%
fat
23g
35%
cholesterol
46mg
15%
fiber
12g
48%
protein
35g
saturated
10g
50%
sodium
864mg
36%
sugar
9g
trans
0g