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Letcho-quinoa casserole

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Ingredients for 4 servings:

  • 400 g letcho, frozen or homemade
  • 250g quinoa
  • 200 g mini mozzarella
  • 125 g Parmesan

Instructions

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

Thaw the lecho. Soak the quinoa in water for about 10 minutes, then cook it in fresh water for 15 to 20 minutes until tender. Grease a baking dish. Add the lecho and quinoa and mix together. Season with salt and pepper. Then add the mini mozzarella. Finally, sprinkle with Parmesan cheese. Bake at 180°C for 20 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.

Vegan sunflower seed cheese

Letcho-quinoa casserole