One-pot quinoa with pumpkin and manouri

One-pot quinoa with pumpkin and manouri

4 Servings • 300 kcal / 1258 kJ , 12 g E, 8 g F, 39 g KH pro Portion


150 g roter Quinoa

200 g Hokkaidokürbis

200 g parsley root

2-3 prunes

½ bunch of parsley

100 g Manouri (Greek cream cheese, Ricotta alternative)

150 ml red wine

1 Teaspoon of salt

1 Msp. Pfeffer

150 ml of hot vegetable stock

1 El Ahornsirup

Preparation time:

that. 25 Minutes (plus cooking time)

Put the quinoa in a colander, wash it thoroughly under hot running water and let it drain. Wash the pumpkin hot too, Core and dice. Peel and finely dice the parsley root. Finely chop the prunes. Wash the parsley, Shake dry and chop finely. Dice the manouri.

The quinoa with red wine, salt, Pfeffer, broth, Plum pieces, Put the maple syrup and half of the cheese in a saucepan and mix. The pumpkin on top- and parsley root pieces and close the lid. Boil once and then over medium heat for approx. 30 Let simmer for minutes. Possibly add a little more water or broth.

Stir the quinoa one pot before serving and serve sprinkled with the remaining manouri and chopped parsley.

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