Details
30 min
Method
Skin tomatoes under hot water and dice. Cut garlic and onion into small pieces. Rinse quinoa with water, prepare soup broth and bring to a boil.
Sautee onion and garlic in olive oil. Add quinoa and white wine and simmer until quinoa has soaked up the liquid. Slowly add soup broth and cook without lid for about 15 minutes. Stir in diced tomatoes and spinach and cook on low heat for another 10 minutes. Remove pot from stove and let steep for five minutes.
Mix in cheese, season with salt, pepper and herbs and serve hot.
Ingredients
- 4 tomatoes
- 1 garlic clove
- 1 onion
- 2 tbs. Rapunzel olive oil, native extra
- 250 g Rapunzel Quinoa mix
- 0,2 l Rapunzel white wine (e.g. Pinot Grigio)
- 0,6 l Rapunzel clear soup broth
- 250 g leaf spinach (fresh
or frozen) - 50 g pasta cheese
or grated parmesan - 100 g grated cheese (e.g. Gouda, Greyezer)
- Rapunzel sea salt
- freshly ground pepper
- italian herbs (e.g. oregano, thyme, basil, rosemary)
