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
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
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.