• Britt Lewis

MAQUI KALE "QUINOTO" #kale and #maqui

Let's make the most of the antioxidant powers of Maqui with this delicious Kale "Quinoto"with Maqui cream!

  • 1/2 onion, diced

  • 2 medium carrots, diced in small cubes

  • Juice extract of two carrots

  • 1 piece of bell pepper, diced in small cubes

  • 1/2 cup steamed kale, pureed

  • 1 cup cooked quinoa

  • White wine, to taste

  • Salt, to taste

  • Olive oil

  • 1/2 cup ricotta cheese

  • 2 tablespoons maqui powder

In a pot, heat up some olive oil and sautée the onions, then add the diced carrots and mix for a couple of minutes. Add in the bell pepper, and let cook, stirring until they're golden. Add a splash of white wine and cover, letting it simmer at medium heat for a couple of minutes.

When the carrots have softened add the pre-cooked quinoa, the kale puree and the carrot juice, mixing slowly until everything is incorporated. Add salt to taste and serve.

For the maui cream: Mix the ricotta together with the maqui, a little bit of olive oil, and salt.


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