Quinoa recipes
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:
- Cut the onion into small pieces
- Fry in a saucepan with a little oil and add the chilli powder
- Add the Kinotto® veggie and water and let simmer for 5 minutes
- Add the corn, beans, tomatoes and the cut zucchini and let the vegetable simmer a little more
- 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:
- Boil Kinotto® Mediterranean with water and vegetable broth and season with pepper.
- Halve the zucchini and remove the inside with a spoon.
- Cut the inside of the zucchini into small pieces and mix with the remaining ingredients under the cooked Kinotto®.
- Fill the zucchini halves evenly with the Kinotto® mixture.
- Bake at 200° C for approx. 20-25 minutes.
- Optional: 10 minutes before the end of the baking time, remaining feta on the zucchini distribute
# purebiofair
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:
- Boil Kinotto® Mediterranean with water and vegetable broth for about 5 minutes.
- Season with pepper.
- Cut the onion, cucumber and tomatoes into pieces during cooking. Cut the parsley into small pieces.
- Once the Kinotto has cooled down, mix in the remaining ingredients and add lemon juice
#purebiofair
