Asparagus and bell pepper stir-fry with quinoa and salad

Fry 2 leek stalks in frying oil with 1.5 tsp ginger powder and 1 tsp rock salt. After 3-4 minutes, add the diced peppers. Stir constantly. If it threatens to burn, add a little water. After another 4-5 minutes, add the asparagus. When the asparagus is “al-dente”, add a little rice milk or rice cuisine (rice cream).

With quinoa and salad.