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Ingredients (4 servings)
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400 g Bio-Champignons
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400 g Bio-Zucchini
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300 g Bio-Quinoa Mix
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150 g Mascarpone
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Olivenöl, Salz, Pfeffer, Kräuter
Preparation
- Rinse the quinoa with hot water in a sieve and simmer in lightly salted water for about 15 minutes according to package instructions.
- Meanwhile, clean and quarter the mushrooms, and wash and dice the zucchini into bite-sized pieces.
- Heat some oil in a large pan and sear the mushrooms over high heat until they take on color.
- Add the diced zucchini, fry briefly, and then stir in the mascarpone along with a splash of quinoa cooking water for a creamy sauce.
- Season the vegetables with salt, pepper, and herbs, and serve together with the drained quinoa.
