How to do it:
1. Defrost the Brussels sprouts. Bring quinoa to the boil in 200 ml water with turmeric, pepper and a little salt, remove from heat and allow to swell for about 15 minutes.
2. In the meantime cut the beetroot into cubes and the cabbage into slices. Whisk eggs with milk and season with salt, pepper and paprika powder. Preheat oven to 200 degrees.
3. Put the quinoa in the shallow COOK & SERVE pot, spread the vegetable cubes in between and pour egg milk over it. Crumble the feta over the mix and cook the tortilla in the hot oven for about 15 minutes.
Tip: Try striped or yellow beetroot - they are just as healthy as the red sister, but are much less colourful. Pre-cook for the tortilla.
Nutritional values per serving:
Calories: 429 kcal, Carbohydrates: 46 g, Protein: 27 g, Fat: 12 g, Dietary fibre: 11 g
Download recipe as PDF
