Bring quinoa to a boil in three quarters of the clear vegetable broth and let it flow out over low heat for 15 min. Cut out kohlrabi leaves, shred tender shoots and add to quinoa broth. Rinse kohlrabi, remove peel and cut into slices about 1, 5 cm thick. Spread cream cheese on each kohlrabi slice and top with a tomato slice.
Heat oil in a coated lidded pan until hot, pour in kohlrabi medallions and cook over low heat for 35 minutes. When the kohlrabi start to brown, add a little of the remaining clear vegetable soup. 10 minutes before the end of the cooking time, place the cheese slices on the medallions and let them melt. Lift the cooked medallions onto a plate, thicken the stock with crème fraîche. Cut small dumplings from the quinoa mixture and offer with the medallions.
Info on Quinoa:
Quinoa is an ancient grain fruit from the Andes and contains more and more valuable protein than grains. It is rich in vitamins, calcium, iron E and C. Advantage in the kitchen: Quinoa cooks quickly!
Info for pregnant and nursing women:
A lot of protein with little fat is important during breastfeeding and pregnancy to build up new cell substance and to produce milk. Dairy products cover the high calcium requirement at the same time. Eat a lot of low-fat cheese for this reason.
Our tip: It is best to use fresh herbs for a particularly good flavor!
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