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Champignons portobello farcis au quinoa et aux légumes
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Ingredients
-
6
champignons portobello frais, de grande taille, les chapeaux seulement (Ø 8-10 cm)
or 6 beaux champignons de Paris frais, les chapeaux seulement (Ø 8-10 cm) - 1 ½ c. à café de sel
- 1 pincée de poivre moulu
- 4 branches de thym citron, effeuillées
- 2 c. à café de zeste de citron râpé
- 90 g d'huile d'olive
- 100 g de carotte, coupée en petits cubes (environ 1 cm)
- 100 g de pomme granny-smith, coupée en petits cubes (environ 1 cm)
- 2 gousses d'ail
- 50 g de jus de citron
- 20 g de sauce de soja
- 150 g de poivrons rouges, coupés en lanières
- 150 g de poivrons verts, coupés en lanières
- 150 g d'oignons rouges, coupés en rondelles
- 350 g de courgettes, coupées en petits cubes
- 150 g de tomates cerise, coupées en deux
- 600 g d'eau
- 250 g de quinoa, bien rincé
- 100 g d'oignon, coupé en deux
- 4 cm de curcuma frais
- 4 cm de gingembre frais
- 200 g d'aubergine, coupée en petits cubes
- graines de courge, pour la finition
- Nutrition
- per 1 portion
- Calories
- 1627.7 kJ / 389 kcal
- Protein
- 11.7 g
- Carbohydrates
- 17.5 g
- Fat
- 17.5 g
- Saturated fat
- 2.5 g
- Fiber
- 9.8 g
- Sodium
- 804.2 mg
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