Summary

Ingredients

• 2 onions)
• 2 carrot (s)
• 1 leek
• 1 tablespoon rapeseed oil
• 100 g reen spelled meal
• 100 g quinoa
• 0.38 liters vegetable stock
• 2 egg (s)
• 40 g cheese, rated
• 80 g breadcrumbs (whole rain)
• 4 tablespoon herbs, mixed, chopped
• salt and pepper
• nutmeg

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Instructions

1. Dice the onions and carrots and cut the leek very small.
2. Heat 1 tablespoon rapeseed oil in a saucepan and sauté the green spelled meal in it. Add the vegetables and the quinoa, bring to the boil with 3/8 l vegetable stock and cover and leave to soak for about 15 minutes. Mix the eggs with the grated cheese and breadcrumbs into the slightly cooled quinoa porridge and season with salt, pepper, nutmeg and mixed herbs. Put the mixture in a loaf pan brushed with oil and bake at 180 ° hot air for about 35 minutes.
3. A herb yogurt sauce and green salad go well with it.