Baked Courgette and Quinoa Dish

Main Dishes without Meat
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Ingredients for 10 portions
  • 625 g QimiQ Cream Base
  • 100 g Onion(s), finely chopped
  • 150 g Mushrooms, finely sliced
  • 60 g Leek, finely sliced
  • 380 g Quinoa
  • 100 ml Olive oil
  • 350 ml White wine
  • 380 g Tomatoes, puréed
  • Salt
  • Black pepper, freshly grated
  • 1 tsp Thyme, dried
  • 1 tsp Oregano, dried
  • 150 g Parmesan, grated
  • 5 Courgette(s)
  • 3 Eggplant
  • 80 ml Olive oil
  • 4 Sweet pepper(s)
  • Parmesan, grated
Method
1.
Saute the mushrooms, leek and quinoa in the hot olive oil.
2.
Douse with the white wine. Add the QimiQ Cream Base, pureed tomatoes, spices and grated parmesan and set aside.
3.
Cut the courgettes and aubergine into slices lengthwise and fry briefly on both sides in the hot olive oil.
4.
Quarter the sweet peppers, remove the seeds and fry in the hot olive oil.
5.
Layer the vegetables alternately with the quinoa mixture in a greased baking dish, sprinkle with the grated parmesan and bake in a preheated oven at 180 °C (conventional oven) for approx. 25 minutes.