Summary

Ingredients

• 1 half zucchini
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 1 carrot (s)
• 150 g quinoa
• 1 stock cube
• 1 can tomato (s), happened
• 250 g ratin cheese
• Gouda, young
• 1 cup crème fraîche, creme legere or similar.
• Olive oil for greasing
• Salt and pepper, or spices your choice

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Instructions

1. Bring the pot with water to the boil, add the stock cube. Rinse the quinoa in a sieve, then add to the boiling broth and cook for 20 minutes.
2. Meanwhile, cut the zucchini, bell pepper and carrot into bite-sized cubes and grease the baking dish with olive oil
3. Strain the quinoa, preheat the oven to 180 ° C.
4. Cover the bottom of the baking dish with the vegetable mix (season to your own taste), cover the vegetables with quinoa, and place the tomatoes on top. Now cover everything with a layer of Gouda and start all over again. Finish with a tomato layer, then spread the crème fraîche on top and sprinkle everything with the gratin cheese. Cook for about 15 minutes on the middle rack at 180 degrees.
5. Instead of strained tomatoes, I like to use piquant pizza sauce, if tomatoes have too many carbohydrates, I can also puree peppers or even more crème fraîche, but without sauce it gets too dry.
6. Whether the stock cube really changes the taste of the quinoa is also a matter of opinion.
7. I take Gouda young Gouda in one piece and cut off slices with the cheese slicer. The location is for stability, since the pasta plates are missing
8. If the vegetables are too firm to the bite, you can sauté them briefly in the pan beforehand, of course you can vary the vegetables.
9. Yes, cheese and crème fraîche are rich, but low carb doesn`t mean low fat, on the contrary!