Quinoa recipes

Veganes Chili with Quinoa

Ingredients:

1 onion
1 tbsp oil
1 teaspoon chili powder
1 pack (130 g) Kinotto® Veggie
300 ml water
Corn 1 can (filling quantity approx. 330 g)
Beans 1 can (filling quantity approx. 400 g)
Chopped Tomatoes 2 tins (approx. 400 g) 
1 medium-sized zucchini
1 tbsp Vegetable broth
Salt, pepper, paprika powder 

Preparation:
  1. Cut the onion into small pieces
  2. Fry in a saucepan with a little oil and add the chilli powder
  3.  Add the Kinotto® veggie and water and let simmer for 5 minutes
  4. Add the corn, beans, tomatoes and the cut zucchini and let the vegetable simmer a little more
  5. Add Season to taste with salt, pepper and paprika powder 
#purebiofair
Stuffed Kinotto® Zucchini
Ingredients:

65 g Kinotto® Mediterranean 
190 ml Water
2 Round zucchinis
1 Tsp vegetable broth
1 Pepper pepper
2 Tbsp cream cheese 
100 g Feta 

Preparation:
  1. Boil Kinotto® Mediterranean with water and vegetable broth and season with pepper. 
  2. Halve the zucchini and remove the inside with a spoon. 
  3. Cut the inside of the zucchini into small pieces and mix with the remaining ingredients under the cooked Kinotto®. 
  4. Fill the zucchini halves evenly with the Kinotto® mixture. 
  5. Bake at 200° C for approx. 20-25 minutes. 
  6. Optional: 10 minutes before the end of the baking time, remaining feta on the zucchini distribute 
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Tabouleh with Quinoa
Ingredients:

65 g Kinotto® Mediterranean (1 sachet) 
190 ml water
1 tsp vegetable broth
1 pepper pepper
1 small onion½ 
cucumber
8 cocktail tomatoesparsley 
½ lemon (juice) 

Preparation:
  1. Boil Kinotto® Mediterranean with water and vegetable broth for about 5 minutes. 
  2. Season with pepper. 
  3. Cut the onion, cucumber and tomatoes into pieces during cooking. Cut the parsley into small pieces. 
  4. Once the Kinotto has cooled down, mix in the remaining ingredients and add lemon juice 
#purebiofair