Quinoa with vegan bolognese

Method

1. Dice the onion and put it in a frying pan with oil; when it’s translucent, add the finely diced carrot and the celery cut into small pieces.
2. When they’re fairly soft, about 15 minutes, add the tomato and salt.
3. Let it cook for about 15 minutes more and then add the drained and rinsed lentils.
4. While the bolognese cooks, boil the quinoa following the packet instructions.
5. Add the drained quinoa to the bolognese.
6. Done! An easy, healthy dish full of flavour. Because bolognese doesn’t just go with pasta, it goes with any grain.
7. The key to the bolognese is cutting the vegetables small so they blend into the sauce.
8. You can sprinkle grated regular or vegan cheese on top.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 340 g	100 g	% IR*	Share
Energy	465 kcal	137 kcal	23 %
Fat	9.8 g	2.9 g	14 %
of which saturates	1.3 g	0.4 g	7 %
Carbohydrate	75 g	22 g	29 %
of which sugars	8.5 g	2.5 g	9 %
Fibre	16 g	4.7 g	—
Protein	21 g	6.2 g	42 %
Salt	1.8 g	0.5 g	30 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Extra virgin olive oil: 5 g per serving
• Salt: 1 g per serving

Photos