Egyptian Style Quinoa Kushari

Name: Egyptian Style Quinoa Kushari with Fried Onions
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 0 Pieces of Vegetable stock cube; 0 Grams of Chickpeas; 0 Grams of Chopped tomatoes

with Fried Onions

Kushari is the Egyptian National dish – here is the quinoa version!

Cals NaN · Prot NaN · Carbs NaN · Fat NaN

Vegan

35 min

Egyptian Style Quinoa Kushari with Fried Onions

Kushari is the Egyptian National dish – here is the quinoa version!

Cals NaN · Prot NaN · Carbs NaN · Fat NaN

Vegan

Ingredients

Base

Vegetable stock cube 15*

0 Pieces

Chickpeas

0 Grams

Tomato sauce

Chopped tomatoes

0 Grams

Allergens

*15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Chop and fry

Peel and mince the red onion and garlic. Heat a drizzle of oil in a small pot over a medium heat. Fry the onion for 2 min. Add the garlic and cook for 2 min further.

2 Add and simmer

Add the chopped tomatoes, measured water, apple cider vinegar, sugar, coriander, cumin, chilli, salt and black pepper. Simmer, covered, for 15 min.

3 Cook quinoa

Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water and the vegetable stock cube to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.

4 Drain and add

Drain and rinse the canned lentils and chickpeas. Add the lentils and chickpeas to the quinoa pot and cook for 5 more min or until all the excess liquid has been absorbed. Season with salt to taste. Keep warm.