John Myers
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Vegetables with Quinoa Filling
The perfect vegetables with quinoa filling recipe with a picture and simple step-by-step instructions.
- 200 g Quinoa 3 colors
- 2 Pc. Eggplant fresh
- 2 Pc. Zucchini
- 3 Pc. Red, yellow, green peppers
- 200 g Tilsiter fat level grilled
- 12 Pc. Goat Cream Cheese Taler
- 1 Pc. Onion
- 4 Pc. Clove of garlic
- Salt, pepper, nutmeg,
- Origano, chilli, thyme
- Parsley
- 8 Pc. Radish
- 12 Pc. Chive stalks
Preparations:
- Cook the quinoa according to the instructions on the packet. Wash vegetables, dry. Halve the aubergine and steam for about 5 minutes, cool. Hollow out all the vegetables and arrange in a greased gratin dish. Peel and chop onion and garlic, sauté in 2 tablespoons of olive oil. Wash herbs, shake dry, chop finely. Grate mountain cheese (Tilsiter, but it can also be another mountain cheese) Halve the goat’s cream cheese thalers A lid Cut, core and cut out white ribs. Cut all leftover vegetables into small cubes,
Fill vegetables:
- Put the quinoa in a bowl. Mix in the onions, garlic, herbs, grated mountain cheese and diced vegetables. Core the chilli, cut out the partitions and mix in. Season with salt, pepper and freshly grated nutmeg. Fill the vegetables with this mixture.
Get ready to bake:
- Cover the ready-filled vegetables with fresh goat cheese slices, sprinkle with a little white pepper and bake in the oven preheated to 180 ° C on the second lowest groove for about 50-60 minutes. Cover half of the time with aluminum foil, otherwise it will be too dark.
Serving:
- Place 1 piece of each type of vegetable on a preheated plate and garnish with radishes and chive stalks. We call it :
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