Spinach – Quinoa – Minced Meat – Snails

Ingredients for 4 servings:

• 500 g fresh leaf spinach, washed and sorted
• 1 cup quinoa
• 500 g minced meat, half and half
• 4 eggs
• 1 bunch fresh parsley, finely chopped
• 2 tbsp tomato paste
• Paprika powder
• salt and pepper
• Breadcrumbs
• olive oil
• n. B. Onion(s), chopped
• e.g. chili pepper(s), pitted and finely chopped
• 1 garlic clove(s), pressed

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fried snails with leaf spinach and Inca corn

Rinse the quinoa with hot water, then simmer for 15 minutes in double the amount of water to allow it to swell. Meanwhile, sauté the spinach leaves with the garlic in a little water until wilted. Mix the squeezed spinach, quinoa, two eggs, and some breadcrumbs into a sticky mixture and season with salt and pepper. Mix the minced meat with the remaining eggs, breadcrumbs, chopped parsley, salt, pepper, paprika, and tomato paste to form a pliable meat dough. Spread the finished spinach and quinoa mixture thinly on a sheet of plastic wrap. Then spread the meat dough evenly on top and fill it as desired, e.g., with chopped onions and chili. Carefully roll up the roll using the plastic wrap and remove the film. Cut the roll into approximately 3 cm thick slices with a sharp knife. Fry the snails in olive oil on both sides until brown and crispy.