Quinoa Stack

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Quinoa Stack
Quinoa Stack
Print Recipe
Servings Prep Time Cook Time Calories/serving
4people 20minutes 40minutes 493kcal
Servings Prep Time
4people 20minutes
Cook Time
40minutes
Nutrition Facts
Quinoa Stack
Amount Per Serving
Calories 493 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 59mg 20%
Sodium 639mg 27%
Potassium 564mg 16%
Total Carbohydrates 48g 16%
Dietary Fiber 8g 32%
Sugars 11g
Protein 25g 50%
Vitamin A 47%
Vitamin C 119%
Calcium 51%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Servings: people Units:
Ingredients
Servings: people Units:
Nutrition Facts
Quinoa Stack
Amount Per Serving
Calories 493 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 59mg 20%
Sodium 639mg 27%
Potassium 564mg 16%
Total Carbohydrates 48g 16%
Dietary Fiber 8g 32%
Sugars 11g
Protein 25g 50%
Vitamin A 47%
Vitamin C 119%
Calcium 51%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Bring the water to boiling and add quinoa. Boil for 10 minutes.
  2. While the quinoa is boiling, clean and chop the garlic, mushrooms, bell pepper, onion, and celery. Fry them in a pan. Season with salt and pepper.
  3. Clean the zucchini and cut it into slices of 2-4 mm.
  4. Put everything in a medium ovenproof pan. Arrange in layers, first zucchini, quinoa, veggies, cheese, zucchini, quinoa, veggies, blue cheese, zucchini, cheese. Add a bit of milk so it doesn't dry out.
  5. Cook in the oven for 40 minutes at 160°C hot air (180°C if you have a medieval oven without hot air functionality).
Recipe Notes

E.g., serve with fresh bread.

Time person of the year 2006, Nobel Peace Prize winner 2012.

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