Quinoa – Vegetable Strudel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 100 g quinoa
- 200 ml vegetable stock
- 2 tablespoons oil
- 1 small onion (s)
- 200 g zucchini, rouhly rated
- 100 g carrot (s), coarsely rated
- 2 cloves garlic, pressed
- 1 teaspoon, heaped salt
- 0.5 teaspoon ½ pepper
- 0.5 teaspoon ½ rosemary, dried
- 100 g sour cream
- 1 egg (s)
- 80 g cheese, rated
- 1 packet puff pastry, 275 g
Print Recipe
Pin Recipe Instructions
- Put the quinoa in a fine sieve and wash with hot running water. Put in a saucepan, pour in the vegetable stock and cook over a low flame with the lid closed.
- In the meantime, clean and grate the vegetables, finely chop the onion.
- Heat the oil in a pan, fry the onion. Add the grated vegetables and roast them well until they lose some of their volume. Add the garlic, salt, pepper and rosemary. Take the pan off the stove.
- Mix the finished quinoa with the vegetables. Let cool down a little. Beat the sour cream with the egg and add to the vegetable and quinoa mixture with the grated cheese. Dust the flour over it and mix well. If necessary, season again and let cool down completely.
- Preheat the oven to 200 ° C.
- Roll out the puff pastry, place the filling in the middle, fold 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 lettuce, possibly with potatoes for the hungry.
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