Let's make the most of the antioxidant powers of Maqui with this delicious Kale "Quinoto"with Maqui cream!
1/2 onion, diced
2 medium carrots, diced in small cubes
Juice extract of two carrots
1 piece of bell pepper, diced in small cubes
1/2 cup steamed kale, pureed
1 cup cooked quinoa
White wine, to taste
Salt, to taste
Olive oil
1/2 cup ricotta cheese
2 tablespoons maqui powder
In a pot, heat up some olive oil and sautée the onions, then add the diced carrots and mix for a couple of minutes. Add in the bell pepper, and let cook, stirring until they're golden. Add a splash of white wine and cover, letting it simmer at medium heat for a couple of minutes.
When the carrots have softened add the pre-cooked quinoa, the kale puree and the carrot juice, mixing slowly until everything is incorporated. Add salt to taste and serve.
For the maui cream: Mix the ricotta together with the maqui, a little bit of olive oil, and salt.
Enjoy!