Quinoa and Leek Casserole

Quinoa in boiling vegetable soup form and cook on mild heat for about 15 minutes.

Lightly roast sunflower seeds without fat.

Cut leek into rings about 2 cm thick. Blanch in boiling salted water for one to two minutes. Drain.

Mix quinoa, sunflower seeds and leek and fill into a greased baking dish.

Stir eggs through with créme fraÂche and seasonings. Pour over the quinoa-porree mixture. Sprinkle with cheese and bake in a heated oven at 200 degrees for about 30 minutes.

It goes well with a beet crudités.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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