This stew-like dish is ideal for a cold night. It's totally adaptable — substitute any vegetable, greens or grains with whatever is in your wash room, or to mirror your own inclinations. What's more, as this dish takes just a single skillet to get ready, cleanup will be a snap.
Fixings
4 containers onion, medium dice
3 tablespoon additional virgin olive oil, isolated
¼ teaspoon salt
¼ teaspoon dark pepper
3 glasses immovably stuffed broccoli florets
15-ounce can dark beans, depleted and flushed
1 tablespoon crisp garlic, minced
½ glass arugula
½ glass spinach, stems expelled
Two 23-to 25-ounce jugs tomato sauce with no additional sugars
2 glasses cooked red quinoa (around 2/3 container uncooked)
1 tablespoon hot sauce
Headings
In vast non-stick skillet on medium warmth, include 2 tablespoons of the additional virgin olive oil, onions, salt and pepper, and sauté until light brilliant dark colored.
Include broccoli florets and sauté five minutes.
Include dark beans, and make a well amidst the beans. Include staying olive oil and garlic to the well, and cook the garlic until fragrant, around one moment.
Include tomato sauce, hot sauce and cooked quinoa. Blend and convey to a stew.
Include spinach and arugula, and mix until completely blended and warmed, and greens start to wither. Serve.
Sustenance data
Makes 6 servings
Per serving (1-1/3 mugs)
Calories 320
Sodium 220mg
Sugars 15g
Cholesterol 0mg
Immersed fat 1g
Fiber 1 g
Protein 12g
Sugar 52g
No comments:
Post a Comment