Quinoa à l’Italiana

400 g Quinoa, 1 tsp Morga Gemüse-Extrakt, 2 large onions, 4 large tomatoes, 200 g black olives, 4 tbsps olive oil, Ragu Vegetal, Garnish: Italian parsley

1. Chop onion finely and glaze in 2 tbsps of water in a pot. 2. Rinse quinoa well with warm water and add to onions. Add 1 and a half times its quantity in water. (1:1.5). 3. Cook approx. 10 minutes (or until water has been absorbed) and allow to swell for another 10 minutes with heat turned off. 4. While quinoa is cooking, dice tomatoes and cut up olives in small pieces. 5. Once the quinoa has swelled, add tomatoes, olives plus 4 tbsps of olive oil and mix. 6. Serve in soup bowls with a parsley leaf garnish and a tbsp of Ragu Vegetal. Buon Appetito!

Recipes 1 2 3 4