John Myers
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Bell Pepper Filled with Quinoa on Pumpkin Sauce
The perfect bell pepper filled with quinoa on pumpkin sauce recipe with a picture and simple step-by-step instructions.
- 4 Red Peppers
- 300 g Cooked quinoa
- 500 ml Vegetable broth
- ***********************
- 300 g Hokkaido pumpkin meat
- 1 small Diced onion
- 1 small Coconut fat “mild”
- 2 cups Homemade vegetable broth
First…
- Bring 2 cups of quinoa in the vegetable stock to a boil and let it swell.
then…
- Wash the peppers, cut about 1 cm on the stem and remove the inside. Pour the cooked quinoa into the pods and bake in the oven for about 30 minutes
For the sauce ….
- 3 …. leave the diced onion in the coconut oil, then add the pumpkin meat, pour the vegetable stock on top and bring to a simmer, the pumpkin should be soft and the whole thing should be pureed. Finally, season to taste with a little pepper from the grinder.
Serving …
- 4 …. put the pumpkin sauce on preheated plates and place one of the peppers on top.
decoration
- To decorate, simply mix some Oleolux * with Budwig quark *, mix in a few more herbs and place in a piping bag on a cucumber slice.
Helpful links
- * Oleolux my way
recommendation
- * Basic recipe for a Budwig quark: 125 g low-fat quark + 30 ml linseed oil + 30 ml fresh milk – the Budwig quark can now be varied as desired, either with honey for breakfast cereal or with herbs for a salad dip, for example.
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