Peruvian Veggie Stew

The Peruvian cuisine is in a league of its own with its many different peppers, sweet flavours of pumpkin and corn, various white cheeses, and of course quinoa. This stew is savoury, sweet, and fresh all at once, packed with vegetables and fibre. Served with seasoned quinoa and fresh feta cheese. The dish may differ from the photo.

butternut squash, broad beans, peas, white onion, garlic, potato, fresh amarillo pepper (yellow pepper), corn, oregano, feta cheese made from pasteurised sheep and goat milk [lactose], cream [lactose, milk], white quinoa, organic vegetable stock, extra virgin olive oil, pepper and salt.

Allergens: koemelk, lactose.

MicrowaveMarleen's choice

Heat the vegetable stew and quinoa loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 min

Heat the vegetable stew and quinoa covered with an ovenproof dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy106,49 kcal

Fat3,21 g

of which saturated1,76 g

Carbohydrates14,51 g

Dietary fibre2,46 g

Protein3,63 g

Salt0,33 g

Average weight: 540 g