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quinotto con queso parmesano
Serves: 4 • Preparation time: 30 minutes
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ingredients
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
- Bring the broth to a boil.
- 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.
- 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.
- Stir in the spinach leaves during the last few minutes so they cook down. Add half of the mascarpone.
- 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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