Pitta bread with quinoa, carrots and pumpkin seeds

Ingredients

Ingredients for 2 servings

40 g quinoa (red or white)
Salt
1–2 tsp. oil
1 tsp. apple vinegar
1 small carrot
2–3 pitta breads
2 tbsp. coarsely chopped pumpkin seeds
50 g cottage cheese
50 g mild grated Emmentaler AOP

Star of the dish

Emmentaler AOP Mountain Mild/Classic

Preparation

Cook the quinoa according to the instructions on the packet, and season with the salt, oil and vinegar. Peel the carrots and shave into long strips. Toast the pitta breads and fill them with the quinoa, carrots and pumpkin seeds. Mix the cottage cheese with the Emmentaler AOP and serve with the pittas.

«Enjoy your meal»

«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»

Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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Finger food/Snack

Pitta bread with quinoa, carrots and pumpkin seeds

Ingredients for 2 servings

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