Stuffed peppers

Stuffed peppers

For 2-4 people

Cooking time: 30-40min

Ingredients list :

4 peppers 

just chose which ever you like

2dl quinoa

50-100gr fresh spinach

25-50gr arugula

200gr of shrimp(the little ones)

6 asparagus

salt

50-80ml oyster sauce with garlic 

2 table spoons of soy sauce

parsley

Start of by cooking the quinoa. Cook the quinoa according to the description on the package. Usually it’s 1 part quinoa to 2 parts water for 20 min.

While the quinoa is cooking, rinse all the veggies and start preparing the peppers. Cut the top of the peppers and take the inside stuff out. Then take some baking paper and place it on the baking sheet. Place the peppers on the baking sheet. Bake for 15-20min 200-250c. Add the asparagus for 10min.

And while all that is cooking, heat up the pan and add the shrimp, with the oyster sauce and soy sauce and roast the shrimp until they are cooked.

After the quinoa and shrimp is done cooking, mix the shrimp in with the quinoa and add some of the sauce from the shrimp after taste. Also add in the spinach and arugula and mix it all well together.

After the peppers are done cooking stuff them with the quinoa filling. Place 1-2 peppers on each plate with the asparagus on the side. Sprinkle the peppers with some parsley and sprinkle some salt on the asparagus.

And finally the dinner is done and ready to be eaten.

I think it’s best to stuff the peppers at the end, that way the spinach and arugula will still be fresh and taste much better than if the peppers were stuffed in the beginning. 

Vegan eggplant and quinoa recipe

Vegan eggplant and quinoa recipe

For 2 people

Cooking time: Around 20-30min

Ingredients:

1 eggplant

2 tomatoes 

1 red onion 

6 asparagus

1 dl Quinoa 

Parsley

Sea salt

Black pepper 

Soy sauce 

Honey

   

Cook the quinoa according to the description on the package.

Usually it’s 1 part quinoa to 2 parts water for 20 min.

Bake the whole eggplant for 20-25 min 200-250c.
Cut 2 tomatoes and 1 red onion into round slices, then sprinkle them with sea salt and pepper after taste and bake them for 5-6 min. 

Then take 6 asparagus cut them I half and cut 1-2cm of the ends. 
Heat up the pan and add the asparagus with olive oil, soy sauce and honey according to taste. Roast the asparagus for 2 min or until they become a little bit soft, but still have some crunch left.

After everything is done cooking, slice the eggplant in half and put everything nicely on two plaits and sprinkle some fresh parsley on to of the eggplant.

And finally enjoy your dinner.