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Sauté diced artichokes, onions in the pan and let leather over very low heat.
Jerusalem artichoke is about the same time as the potatoes cook in.

Heat the quinoa in a pot with a base of olive oil and white wine deglaze.
When the wine is absorbed, cover with broth, let it absorb, and repeat until the quinoa is cooked.

Then add the artichokes and pepper, about 4.1 c. Coffee and nutmeg add 1c. EL malted yeast. Mix and serve.
Ingredients:

• For the broth:
• 1 liter of water
• 1 or 2 vegetable stock cube
• 2 cup coffee Shiro Miso (brightest)
• 1 cup quinoa
• 1 small onion, finely chopped
• 200g Jerusalem artichokes
• 1 clove of garlic, finely chopped.
• 20cl white wine
• Olive oil
• Salt & pepper
• Nutmeg
• 1 cup chopped malted yeast

Total time: Preparation + cooking time: 50 minutes
Yield: 2 people