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Leek casserole with carrot and quinoa

updated

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Ingredients for 2 servings:

  • 1 large leek(s)
  • 1 carrot(s)
  • 200 g quinoa, white or colored
  • 3 tbsp sunflower seeds
  • 3 eggs
  • 200 g sour cream
  • 150 g grated cheese of your choice
  • salt and pepper
  • nutmeg
  • chili powder
  • Instant vegetable broth

Instructions

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

simple, fast and good

Soak the quinoa in 500 ml of water with a little vegetable stock for 15 minutes. In the meantime, trim and wash the leek and slice it into rings. Then blanch it briefly. Roast the sunflower seeds in a pan without fat. Grate the carrots. Drain the quinoa and mix it with the leek, carrots, and sunflower seeds. Place it in a casserole dish. Place the eggs, sour cream, and spices in a bowl and mix well. Pour over the vegetables. Sprinkle with the cheese and bake the casserole at 180°C for about 30 to 40 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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