Low-carb burrito with a quinoa, ground beef, and salsiccia filling

Ingredients for 4 servings:

• 3 eggs
• 250 g quark, 20% fat
• 100 g grated cheese (e.g. Emmental)
• 1 tsp, heaped spiced pepper
• 1 tsp, heaped spice mix (Magic Dust)
• 2 m.-large shallot(s)
• 200 g minced beef
• 2 sausages, the meat of which
• 1 tsp, heaped garlic in oil, finely chopped
• 400 g tomatoes, peeled
• 200 g tomato paste
• 1 bag of taco seasoning
• 100 g red quinoa
• 200 ml water
• 2 bell peppers, red
• 2 carrots
• 1 tsp, heaped paprika powder, sweet
• ¼ head of iceberg lettuce
• 10 cherry tomatoes
• ½ cucumber(s)
• 100 g grated cheese (e.g. Emmental)
• 1 handful of pistachios, salted, roasted
• n. B. Clarified butter
• e.g. sea salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

without wheat

The preparation describes how to make one large burrito, which can be divided into four two-piece portions. Preheat the oven to 180°C (top/bottom heat). For the batter, mix the eggs with the quark and cheese and add the pepper and the Magic Dust seasoning mix. Spread the batter evenly on a baking sheet lined with baking paper. Bake for 20 minutes and let cool for about 10-15 minutes. Rinse the quinoa with hot water and cook with 200 ml of water for 20 minutes. The water is typically completely absorbed by the quinoa; if there is any leftover, drain it. Let the cooked quinoa cool. Heat the clarified butter in a pan, sauté the shallots, add the ground beef and the sausage meat and brown well. Add the garlic, peeled tomatoes and tomato paste and bring to a boil. Add the taco seasoning mix and the cooked quinoa and mix well. Simmer for another 5 minutes over moderate heat. Then set aside. Dice the carrots and bell peppers, fry them in clarified butter, and season with sea salt and paprika to taste. The vegetables should still have some bite. Set the cooked vegetables aside. Cut the iceberg lettuce into small pieces, slice the tomatoes, and dice the cucumber. First, remove the core of the cucumber. Peel the pistachios. To make the burrito, first carefully loosen the dough from the baking paper, but do not remove it so that the baking paper can provide support when rolling. Now spread the filling across the entire width of the dough and arrange the bell pepper and carrot vegetables next to it. Leave a border of about 5 cm free on each long side. Spread the iceberg lettuce, tomato slices, diced cucumber, grated cheese, and pistachios on top of the filling. Then place the free end of the dough on top of the filling and carefully shape it into a roll using the baking paper. Turn the roll with the unfilled ends facing down and carefully remove the parchment paper. Portion the burrito as desired. Serving tip: Delicious with guacamole or herb crème fraîche dip.