
Ingredients
For 10 portions
625g
QimiQ Sauce Base
100g
Onion(s), finely chopped
150g
Mushrooms, finely sliced
60g
Leek, finely sliced
380g
Quinoa
100ml
Olive oil
350ml
White wine
380g
Tomatoes, puréed
Salt
Black pepper, freshly grated
1tsp
Thyme, dried
1tsp
Oregano, dried
150g
Parmesan, grated
5
Zucchini
3
Eggplant
80ml
Olive oil
4
Bell pepper(s)
Parmesan, grated
Preparation
- Saute the mushrooms, leek and quinoa in the hot olive oil.
- Douse with the white wine. Add the QimiQ Sauce Base, pureed tomatoes, spices and grated parmesan and set aside.
- Cut the zucchini and eggplant into slices lengthwise and fry briefly on both sides in the hot olive oil.
- Quarter the bell peppers, remove the seeds and fry in the hot olive oil.
- 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 350 °F (conventional oven) for approx. 25 minutes.