Quinoa vegetable strudel

Ingredients for 3 servings:

• 100g quinoa
• 200 ml vegetable stock
• 2 tbsp oil
• 1 small onion(s)
• 200 g zucchini, coarsely grated
• 100 g carrot(s), coarsely grated
• 2 clove(s) garlic, squeezed
• 1 tsp, heaped salt
• ½ tsp pepper
• ½ tsp rosemary, dried
• 100 g sour cream
• 1 m.-sized egg(s)
• 80 g cheese, grated
• 1 pack of puff pastry, 275 g

Instructions

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

Place the quinoa in a fine sieve and rinse with hot running water. Place it in a saucepan, add the vegetable stock, and cook over low heat with the lid closed. In the meantime, clean and grate the vegetables and finely chop the onion. Heat oil in a pan and fry the onion. Add the grated vegetables and fry until they have lost some of their volume. Add the garlic, salt, pepper, and rosemary. Remove the pan from the heat. Mix the cooked quinoa with the vegetables. Let it cool slightly. Whisk the sour cream with the egg and add it to the vegetable-quinoa mixture along with the grated cheese. Sprinkle with flour and mix well. Season to taste, if desired, and let it cool completely. Preheat the oven to 200°C. Roll out the puff pastry, place the filling in the center, fold in the sides, and roll up. Place in a greased baking dish and bake for about 30 minutes. Serve with a sour cream and garlic sauce and leaf salad, perhaps with potatoes for the hungry.