Allergens
LactosePeruvian Veggie Stew
The Peruvian cuisine is truly unique with its variety of peppers, the sweet flavours of pumpkin and corn, different 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, cream, white quinoa, organic vegetable stock, extra virgin olive oil, pepper and salt.
Allergens: lactose, melkeiwit
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
Preheat 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.
Average weight: 540 g