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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 10 portions
625
g
QimiQ Sauce 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
Zucchini
3
Eggplant
80
ml
Olive oil
4
Bell 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 Sauce Base, pureed tomatoes, spices and grated parmesan and set aside.
3.
Cut the zucchini and eggplant into slices lengthwise and fry briefly on both sides in the hot olive oil.
4.
Quarter the bell 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 350 °F (conventional oven) for approx. 25 minutes.