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Baked Courgette and Quinoa Dish
Main Dishes without Meat
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QimiQ
Benefits
Acid, heat and alcohol stable
Full taste with less fat content
Problem-free reheating possible
25
easy
Ingredients for 4 portions
250 g
QimiQ Cream Base
40 g
Onion(s),
finely chopped
60 g
Mushrooms,
finely sliced
30 g
Leek,
finely sliced
150 g
Quinoa
4 tbsp
Olive oil
125 ml
White wine
150 g
Tomatoes, puréed
Salt
Black pepper,
freshly grated
0.5 tsp
Thyme, dried
0.5 tsp
Oregano, dried
60 g
Parmesan,
grated
2
Courgette(s)
1
Eggplant
4 tbsp
Olive oil
2
Sweet pepper(s)
Parmesan,
grated
Method
1.
Preheat the oven to 180° C (conventional oven).
2.
Saute the mushrooms, leek and quinoa in the hot olive oil.
3.
Douse with the white wine. Add the QimiQ Cream Base, pureed tomatoes, spices and grated parmesan and set aside.
4.
Cut the courgettes and aubergine into slices lengthwise and fry briefly on both sides in the hot olive oil.
5.
Quarter the sweet peppers, remove the seeds and fry in the hot olive oil.
6.
Layer the vegetables alternately with the quinoa mixture in a greased baking dish, sprinkle with the grated parmesan and bake for approx. 25 minutes.