Quinoa spelt roast

Ingredients for 4 servings:

• 2 onions
• 2 carrots
• 1 leek
• 1 tbsp rapeseed oil
• 100 g green spelt meal
• 100g quinoa
• 0.38 liters of vegetable broth
• 2 eggs
• 40 g cheese, grated
• 80 g breadcrumbs (wholemeal breadcrumbs)
• 4 tbsp mixed herbs, chopped
• e.g. salt and pepper
• e.g. nutmeg
• Oil for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 30 minutes

Healthy takeaway to the office, tastes good hot and cold

Finely dice the onions and carrots and finely chop the leek. Heat 1 tablespoon of rapeseed oil in a pan and sauté the green spelt flour. Add the vegetables and quinoa, bring to a boil with the vegetable stock, and let it simmer, covered, for about 15 minutes. Stir the eggs, grated cheese, and breadcrumbs into the slightly cooled quinoa puree and season with salt, pepper, nutmeg, and mixed herbs. Pour the mixture into a loaf pan brushed with oil. Bake in a preheated oven at 180°C (fan oven) for about 35 minutes. Serve with a herb yogurt sauce and a green salad.