A balanced meal
Broccoli, rice and chicken, the meal for athletes to train ”dry”. Spice it up a bit and make it plant-based? See the result here!
Quinoa is the grain most rich in protein, but you can also use brown rice or lentils in this recipe. Just what you like and have on hand.
Instead of using expensive meat substitutes (which again often have all kinds of additives and flavorings), you can very well use mushrooms and nuts for a plant-based meal.
Leftovers? This meal is also still delicious cold for lunch!
- 1 broccoli
- 2 red onions
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- pinch of sea salt
- pinch of black pepper
- 150 g quinoa
- 1 tsp vegetable broth powder
- 100 g shiitake
- 1 tbsp tamari (or soy sauce)
- 25 g cashew nuts, roasted and unsalted
- Preheat the oven to 200 degrees.
- Wash the broccoli and cut into small pieces.
- Peel the onions and cut into wedges.
- Put the broccoli and onions in an oven dish. Mash some olive oil over it, garlic powder, dried thyme, salt and pepper.
- Place in the middle of the oven and roast for about 20 minutes until tender.
- Put the quinoa in a pan with 500 ml water and the vegetable stock powder. Bring to the boil and cook for about 10 minutes until tender. Drain off any excess cooking water.
- Cut the shiitake into slices. Fry the shiitake in a dry skillet over medium-high heat for about 5 minutes until golden brown. Season with the tamari and some additional black pepper if desired.
- Chop the cashew nuts.
- Serve the quinoa with the broccoli from the oven, shiitake and cashew nuts.