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The mixture of red and white quinoa, red lentils and vegetables gives the dish a robust consistency and a mild, nutty taste.


Ingredients: white quinoa *, red quinoa *, red lentils * 18%, dried vegetables * 9.5% (carrots *, onions *, leek *), parsley *

*From controlled organic cultivation

Preparation instructions

Preparation for 2-3 servings

First prepare 450 ml of hot broth. Briefly brown the contents of the package in a saucepan with a little oil and deglaze with the stock. As soon as everything has boiled, reduce the heat and simmer for about 15 minutes, stirring occasionally. Season the quinoa with salt and pepper and let the pot stand for another 5 minutes on the turned-off plate without the lid.

TIP: Let the finely diced zucchini simmer for 5 minutes and season with fresh parsley .

Allergy advice

May contain traces of gluten, soy, sesame and nuts.

Nutritional values

energy 1460 kJ / 346 kcal
fat 4.7 g
-hereof: saturated fatty acids 0.5 g
carbohydrates 56.0 g
-of which sugars 4.7 g
Fiber 12.0 g
protein 14.0 g
salt 0.08 g

Quinoa stockpot

1 Kilogram
Sales Tax Included |
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