Summary

Ingredients

• 4 medium potato (s)
• 100 g quinoa
• 250 ml water
• salt
• 2 egg (s)
• 1 tablespoon olive oil
• 1 onion (s), finely chopped
• 1 clove garlic, crushed
• 0.25 teaspoon ¼ chili powder, possibly more
• 150 ml milk
• 75 g cheese, rated (Gruyère)
• Salad, some leaves
• 1 tomato (s)
• possibly ham, raw

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Instructions

1. Peel the potatoes and cook them until cooked. Wash the quinoa thoroughly and boil it in water for 15 minutes. Hard boil the eggs.
2. Fry the onions and garlic in the oil until translucent. Add the chilli, salt and cooked quinoa. Stir in the milk and bring to the boil again. Remove the pan from the heat, stir in the cheese and season the quinoa to taste.
3. Spread the lettuce leaves in a shallow bowl. Quarter the potatoes lengthways and place on the salad. Spread the quinoa on top. Halve the eggs and place them on top as well. Garnish with quartered tomatoes and, if you like, raw ham.
4. The recipe is enough for 2-3 servings. With 2 servings per serving 660 kcal, 26 g fat, 27 g protein and 45 g carbohydrates.