Lean Green Beans with Quinoa

##Nutritious Quinoa and Green Beans Delight

Lean Green Beans with Quinoa

• Green beans with vegetables and quinoa offer a delightful and nutritious meal, perfect for individuals who are fasting or following a diet. This dish provides all the essential vitamins. By incorporating this meal into your diet for seven days, I assure you that you will lose weight, as long as you avoid fatty foods, limit bread, flour, carbonated drinks, and sweets. For those committed to self-improvement, here is my exceptional recipe that promises weight loss. Follow the recipe carefully.

Lean Green Beans with Quinoa 

Ingredients: simple, total time: 75 min. 5-6 serving

• 2 Tbsp EVO Olive oil

• 1 large onion/ finely chopped

• 450 g green beans/ cut in half or frozen, or yellow beans

• 2 big potatoes/cut in small cubes

• 4 cloves of garlic/ minced

• 2 carrots/ cut into rings

• 2 tomatoes/peeled and diced

• 2 Tbsp / weed dill/ or parsley

• 2 fresh long paprika/ 1 red and 1 green/ without seeds and diced small cubes

• 1 tsp each salt and pepper/ or to taste

• 1 tsp dry spice/ Vegeta

• 2 tsp red ground pepper

• 3 Tbsp of quinoa/ optional

• water as needed

• 1 Tbsp fresh parsley leaves/ optional

• big pot

• about 1.2 liter water/ or as needed

Lean Green Beans with Quinoa 

Preparation:

1. Ensure all ingredients are prepared as outlined above.

2. Place both tomatoes in hot water for 10 minutes, then peel and set them aside.

3. Sauté the chopped onion over moderate heat, stirring continuously until it becomes translucent, approximately 2 minutes, then incorporate the minced garlic.

4. Once the garlic releases its aroma, add the diced carrots and peppers.

5. Simmer covered for approximately 10 minutes, stirring occasionally and adding a small amount of water as necessary.

6. After this time, introduce the halved green beans, peeled and diced tomatoes, and sufficient water to cover the vegetables.

7. Mix the ingredients thoroughly, then reduce the heat.

8. Cover the pot and cook for approximately 25 minutes.

9. At this point, season to taste with salt, black pepper, dried spices/Vegeta, red ground pepper, and dill, along with the diced potatoes.

10. Continue cooking for 40–45 minutes, stirring occasionally while covered.

11. After this period, add water if necessary.

12. Ensure the vegetables are cooked at a low temperature and remain covered.

13. When the vegetables are tender, add 3 tablespoons of quinoa.

14. Cook for an additional 5–10 minutes, then turn off the heat.

15. Optionally, garnish with chopped parsley leaves.

16. Regularly check the seasoning, adding more salt and pepper if needed.

17. Serve the dish in deep plates accompanied by black toast.

Buon appetito!

NOTE:

• If you want to enrich the dish, you can add canned sweet corn, 50 g is enough. During cooking, add to the ingredients with the green beans.

• Keep the rest in the fridge for up to 3–4 days.

  
  

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