🍽️ Crispy Quinoa Chard Casserole with Feta

Name: Crispy Quinoa Chard Casserole with Feta
Total time: 30 min
Yield: 4 servings
Ingredients: 2 small sweet potatoes (450 g); 2 tbsp olive oil; salt; 250 g quinoa; 4 leaves chard (200 g; with stems); 400 ml vegetable broth; 0.5 organic lemon; pepper; 0.5 bunch mint (10 g); 200 g feta (45% fat in dry matter)

549 kcal · 30 min · 4 servings

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Ingredients

2 small sweet potatoes (450 g)
2 tbsp olive oil
salt
250 g quinoa
4 leaves chard (200 g; with stems)
400 ml vegetable broth
0.5 organic lemon
pepper
0.5 bunch mint (10 g)
200 g feta (45% fat in dry matter)

Instructions

1. Peel the sweet potatoes.
2. Cut the sweet potatoes into approx. 1 cm cubes.
3. Toss the sweet potato cubes with 1 tbsp olive oil.
4. Season the sweet potatoes with salt.
5. Place the sweet potatoes on a baking sheet lined with baking paper.
6. Preheat the oven to 220 °C (fan 200 °C; gas mark 3–4).
7. Bake the sweet potatoes in the preheated oven for 10 minutes.
8. Rinse the quinoa thoroughly in a sieve.
9. Let the quinoa drain.
10. Clean and wash the chard.
11. Cut the chard stalks into small pieces.
12. Cut the chard leaves into strips.
13. Set the chard strips aside for now.
14. Heat 1 tbsp olive oil in a large pan.
15. Sauté the chard stalks over medium heat for 5 minutes.
16. Add the quinoa to the pan with the chard.
17. Pour vegetable broth over the quinoa.
18. Bring the mixture to a boil.
19. Let the quinoa simmer on low heat for 10–12 minutes.
20. Rinse the lemon under hot water.
21. Dry the lemon.
22. Grate the zest of the lemon.
23. Squeeze the juice of the lemon.
24. Season the quinoa mixture with the lemon zest.
25. Season the quinoa mixture with the lemon juice.
26. Season the quinoa mixture with salt and pepper.
27. Wash the mint.
28. Shake the mint dry.
29. Pluck the mint leaves from the stems.
30. Cut half of the mint leaves into strips.
31. Crumble half of the feta.
32. Fold the sweet potato cubes into the quinoa mixture.
33. Fold the chard and mint strips into the quinoa mixture.
34. Fold the crumbled feta into the quinoa mixture.
35. Transfer the mixture to a baking dish.
36. Smooth the surface of the mixture.
37. Sprinkle the remaining feta over the top.
38. Preheat the oven to 180 °C (fan 160 °C; gas mark 2–3).
39. Bake the casserole in the preheated oven for 30 minutes.
40. Remove the quinoa casserole from the oven.
41. Garnish the casserole with the remaining mint.
42. Serve the casserole.

Nutrition per serving

kcal: 549
Protein: 19 g · Fett/Fat: 22 g · Carbs: 68 g