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easy &quick

Baked Courgette and Quinoa Dish

QimiQ Benefits

  • Acid, heat and alcohol stable
  • Full taste with less fat content
  • Problem-free reheating possible

Minutes

25

Difficulty

easy

Baked Courgette and Quinoa Dish
Baked Courgette and Quinoa Dish

Ingredients

For 4 portions

  • 250g

    QimiQ Cream Base

  • 40g

    Onion(s), finely chopped

  • 60g

    Mushrooms, finely sliced

  • 30g

    Leek, finely sliced

  • 150g

    Quinoa

  • 4tbsp

    Olive oil

  • 125ml

    White wine

  • 150g

    Tomatoes, puréed

  • Salt

  • Black pepper, freshly grated

  • 0.5tsp

    Thyme, dried

  • 0.5tsp

    Oregano, dried

  • 60g

    Parmesan, grated

  • 2

    Courgette(s)

  • 1

    Eggplant

  • 4tbsp

    Olive oil

  • 2

    Sweet pepper(s)

  • Parmesan, grated

Preparation

  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.
Some doughy looking food

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