Quinoa with low-fat quark cheese and pomegranate
  • Egg-free

    Does not contain eggs, but where a recipe does contain eggs, they can often be replaced by an egg substitute.

  • Fish-free

    The recipe does not contain fish.

  • Gluten-free

    Made from flour from which the gluten has been removed, or which has been made low in gluten and free of cereals such as wheat, rye, spelt or kamut.

  • Nut-free

    This refers to actual nuts. It may be confusing, but peanuts are not included in this group!

  • Peanut-free

    Peanuts are in fact legumes that grow under the ground.

  • Shellfish and crustacean-free

    The recipe does not contain any shellfish or crustaceans.

  • Soya-free

    but be careful with vegetarian variants of dishes, because soya is often incorporated into vegetarian meat substitutes.

Quinoa with low-fat quark cheese and pomegranate

Serves 2; 5 minutes
50 g
400 g
low-fat quark cheese
2 tbsp


Tip: Vary by using home-made fruit quark cheese and add different toppings! 




  • Boil the precooked Quinoa in 3-5 minutes until done. Follow the instructions on the back of the packaging. 
  • Divide the Quinoa over 2 pretty glasses. 
  • Stir the honey into the quark cheese and divide over the 2 glasses.
  • Cut the pomegranate in half and hold one half containing the pips upside down over a deep dish. Bang the skin hard with a spoon and repeat until all the pips are in the dish. Remove any rind that has fallen in too. Repeat with the other half of the pomegranate.
  • Spoon the pomegranate pips over the quark cheese.
  • Serve with a long dessert spoon.

Nutritional value per person

  • 337 Kcal
  • 52 g Carbohydrates
  • 23 g Protein
  • 3 g Fat
  • 5 g Dietary fibre