Quinoa casserole with peppers

Ingredients for 4 servings:

• 150g quinoa
• 400 ml water
• 1 bunch of spring onions
• 2 bell peppers, red and yellow
• 2 rosemary sprigs
• 120 g Pecorino or Parmesan
• 1 cup of sour cream, approx. 200 g
• 125 g cherry tomatoes
• 4 tbsp olive oil
• salt and pepper
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

vegetarian and simple

Place the quinoa in a sieve and rinse with hot water. Add it to a saucepan with 400 ml of water, salt, and pepper, cover, and simmer over medium heat for 15 minutes. Drain and let drain. Trim the spring onions and finely slice them. Cut the bell peppers into 1 cm cubes. Remove the rosemary from the stems and sauté well with 2 tablespoons of olive oil, the bell peppers, and the onions. Coarsely grate the cheese and add 3/4 of it to the quinoa. Stir the sour cream into the quinoa-cheese mixture. Stir in the steamed vegetables. Wash and halve the cherry tomatoes. Grease a baking dish with 1-2 tablespoons of oil, pour in the quinoa-cheese-vegetable mixture, place the tomato halves on top, and sprinkle with the remaining cheese. Bake in a preheated oven at 180°C fan/convection oven (200°C top/bottom heat) for about 20 minutes.