Zucchini-Quinoa-Bowl mit Fenchel und Spinat

Vegan war nie leckerer: Dieses vegane Bowl-Rezept vereint Quinoa und Zucchini mit knackigem Babyspinat und Fenchel. Das ganze wird mit Pesto und gehobelten Mandeln verfeinert.

 

Zubereitungszeit: 20 Minuten

Schwierigkeitsgrad: Leicht

Kalorien pro Portion: 503 kcal.

Vegan

 

Für 2 Portionen:

1 Beutel FRoSTA Gemüse Pfanne mit Zucchini und Quinoa

150g Fenchel

30g Babyspinat

4 EL Pflanzenöl

40g gehobelte Mandeln (geröstet)

2 EL Pesto

 

Utensilien: Schneidebrett, Messer, Pfanne, Gummispatel

Zubereitung

1. Schneide den Fenchel in dünne Streifen.

2. Erhitze ein Viertel des Pflanzenöls bei hoher Hitze in der Pfanne. Fenchel hinzufügen und für ca. 3 min. anbraten.

3. Das restliche Pflanzenöl und Frosta Gemüse Pfanne mit Zucchini und Quinoa dazugeben und nach Packungsanweisung zubereiten.

4. Babyspinat, Gemüse, Pesto und gehobelte Mandeln zusammen in einer Schüssel anrichten. Guten Appetit!

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