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Ingredients
-
50
g Parmesan cheese cut in pieces (2 cm)
or vegetarian hard cheese cut in pieces (2 cm) - 1000 g water
- 200 g quinoa
- 1 vegetable stock cube (for 0.5 l) crumbled
- 1 butternut squash (approx. 600 g), peeled and diced (2 cm)
- ½ tsp fine sea salt
- ½ tsp ground black pepper
- 400 g red onions thinly sliced (3 mm)
- 15 g olive oil plus 1 Tbsp
- 30 g balsamic vinegar plus 1 Tbsp
- 2 medium eggs
- 150 g soft goat's cheese
- 150 g ricotta cheese
- 2 - 3 sprigs fresh thyme leaves only
- Nutrition
- per 1 slice
- Calories
- 338 kcal / 1415 kJ
- Protein
- 18.8 g
- Fat
- 17.5 g
- Carbohydrates
- 24.3 g
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