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Zutaten für 2 Portionen:

• 250 g Hirse
• 850 ml Wasser
• etwas Meersalz
• 1 Zwiebel
• 1 Zucchini
• 1/2 Aubergine
• 1 Karotte
• 4 EL Olivenöl
• 80 g Tomatenmark
• 2 TL Oregano
• Pfeffer schwarz
• 30 g Alfalfa-Sprossen
• 40 g Haselnüsse

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Zubereitung

Einen Topf mit Wasser füllen und die Hirse bei mittlerer Hitze ca. 20 Minuten köcheln lassen. Die Zwiebel schälen und in kleine Würfel schneiden.
Die Zucchini und die Aubergine waschen und klein schneiden. Die Karotte schälen und Würfel schneiden.

Olivenöl in einer Pfanne erhitzen und das Gemüse kurz anbraten. Das Gemüse mit der Hirse in eine Schüssel geben Die Haselnüsse fein hacken und mit den Sprossen und dem Tomatenmark in die Schüssel geben.

Alles miteinander vermengen und mit Salz und Pfeffer sowie Oregano würzen.
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Nährwert pro Portion

450 kcal/80 g Kohlenhydrate/13 g Eiweiß/2 g Fett
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