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Ingredients
- 50 g di scalogno a pezzi
- 20 g di funghi porcini secchi ammollati 10 minuti in acqua e strizzati
- 60 g di olio extravergine di oliva + q.b.
- 300 g di patate pelate e pezzi
- 150 g di pomodori ciliegino a metà
- 800 g di acqua
- 1 cucchiaino di sale
- 200 g di quinoa in chicchi (vedere consiglio)
- Parmigiano reggiano grattugiato q.b.
- Nutrition
- per 1 porzione
- Calories
- 439 kcal / 1837 kJ
- Protein
- 14 g
- Fat
- 24 g
- Carbohydrates
- 44.6 g
- Fiber
- 7 g
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