Ingredients
- 50 g Parmesan cheese
- 1000 g water
- 200 g quinoa
- 1 vegetable stock cube (for 0.5 l)
- 1 butternut squash
- ½ tsp fine sea salt
- ½ tsp ground black pepper
- 400 g red onions
- 15 g olive oil
- 30 g balsamic vinegar
- 2 medium eggs
- 150 g soft goat's cheese
- 150 g ricotta cheese
- 2 - 3 sprigs fresh thyme
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