Yesterday evening, I made this fabulous, easy to prepare vegan gyros, red quinoa, mixed veggies & lemony chickpeas dish! It was a wonderful & very powerful nutritious dinner!
Easy does it here,…;) Enjoy!
Recipe: For 2 persons
* For the red quinoa:
80 gr red quinoa, rinsed well = 1 volume
2 volumes of boiling water
Herbamare salt ( is vegan & Gluten-Free )
* For the lemony chickpeas & vegan gyros:
1 can of chickpeas, well rinsed & drained
fresh lemon juice: 1 to 2 tablespoons
Maldon sea salt
1 green paprika, cleaned, pits & white parts removed, cut into smaller strips
a fruity evoo
1 packet of Wheaty 200 gr vegan gyros: ( These vegan gyros are packed in their sauce. This product does not has any soy in it. Wheaty is based on wheat protein!!! ) , ( Ingredients are: water, wheat protein* (30%), high oleic sunflower oil*, yeast extract, spices*, onion*, thickening agent locust bean gum*, rock salt.
* = certified organic )
* For the other veggies:
2 medium young courgettes, cleaned, cut into smaller rings & cut into 2
1 red paprika, cleaned, pits & white parts removed, cut into smaller strips
1 red onion, peeled & cut into wedges
Maldon sea salt
dried Provençal herbs
a fruity EVOO ( Extra Virgin Olive Oil )
1. Cook your red quinoa in boiling water until tender & cooked through. I added some Herbamare to the red quinoa. It took me 13 minutes.It said so on the package. Drain well & keep warm. In the meantime, take a large non-stick pan & heat up on medium high. Pour drizzles of that fruity extra virgin olive oil in your hot pan & swirl around. When hot, add red onion & red paprika strips & fry until tender. Add some sea salt & 5 grins of finely milled black pepper. Stir often. When ready & cooked through, add these to the red quinoa & stir around. In the same pan, add a bit more olive oil, if you need to & add courgettes. Add some Provençal herbs, sea salt & a bit of black pepper & fry until browned on all sides & al dente. Put them together with the red quinoa & veggies! In the same pan, pour that fruity evoo & when hot, fry your vegan gyros for a few minutes per side until browned. I also added finely milled black pepper on the vegan gyros. When nearly ready, put them on one side of the pan & on the other you add the green paprika strips & chickpeas. Fry them until the paprika is just al dente. Season them with 5 to 8 grins of black pepper & some dried Provençal herbs , but NO SALT HERE! The vegan gyros are already a bit too salty, so you don’t want the veggies & chickpeas to be that way!!
Just before serving, pour 1 to 2 tablespoons of lemon juice all over the chickpeas in your pan, the chickpeas need that extra kick to bring out their fully flavour !!!
Plate up instantly & enjoy with a loved one! 🙂 MMM …!
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Sophies Foodie Files
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