50 g Spinach
10 g Butter
1 Cucumber
50 g Quinoa
100 g A tomato
20 g Feta
20 g Pumpkin seeds
Sea salttaste
Peppertaste
1
Boil quinoa until tender in the ratio of water 1:2. In order not to be bitter, it can be presoaked for a short while. In the finished porridge add butter and spices to taste;
2
Finely chop the tomato, cucumber and spinach and add to the porridge;
3
Top the cheese and sprinkle with pumpkin seeds.
CategoryMain Cource, PorridgeCuisineMediterraneanCooking MethodBoiling, TossingDietKosher, Low Calorie, Low Fat, Vegetarian
Ingredients
50 g Spinach
10 g Butter
1 Cucumber
50 g Quinoa
100 g A tomato
20 g Feta
20 g Pumpkin seeds
Sea salttaste
Peppertaste
Directions
1
Boil quinoa until tender in the ratio of water 1:2. In order not to be bitter, it can be presoaked for a short while. In the finished porridge add butter and spices to taste;
2
Finely chop the tomato, cucumber and spinach and add to the porridge;
3
Top the cheese and sprinkle with pumpkin seeds.