quinotto con queso parmesano

Serves: 4 • Preparation time: 30 minutes

Left column


750 ml vegetable broth (made with bouillon cube)

4 tablespoons olive oil

2 onions, chopped

1 sweet pepper, cubed

2 cloves garlic, minced

150 ml dry white wine

300 grams quinoa mix

1 bunch green asparagus

100 grams baby spinach

8 tablespoons mascarpone

4 tablespoons basil, sliced thinly

1 chunk Parmesan cheese, grated


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How to cook


  1. Bring the broth to a boil.
  2. Heat the oil in a heavy-bottomed pan. Sauté the onion, pepper and garlic for 5 minutes (do not brown). Add the white wine and cook for a few minutes to evaporate the wine. Stir in the quinoa. Pour in the broth and bring to a boil. Add salt and pepper to taste.
  3. Trim the ends of the asparagus spears. Slice the asparagus into 3 cm pieces. Add the asparagus to the boiling broth. Cook for 15 minutes.
  4. Stir in the spinach leaves during the last few minutes so they cook down. Add half of the mascarpone.
  5. Divide the quinoa between 4 soup plates, top with a spoonful of mascarpone and garnish with basil and Parmesan cheese.

Suggestion: delicious with a green salad or handful of arugula




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