Quinoa Casserole with Swiss Chard, Feta and Mint

Ingredients

• 2 small sweet potatoes (450 g)
• 2 tbsp olive oil
• Salt
• 250 g quinoa
• 4 leaves Swiss 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 whole milk)

Instructions

1. 1.

   Peel the sweet potatoes and cut them into about 1 cm cubes. Toss with 1 tbsp olive oil, season with salt, and spread on a baking sheet lined with parchment paper. Bake in a preheated oven at 220 °C (fan 200 °C; gas: level 3–4) for 10 minutes.

2. 2.

   Meanwhile rinse the quinoa well in a sieve and drain. Clean the Swiss chard, wash it, cut the stems into pieces and the leaves into strips. Set aside the chard strips.

3. 3.

   Heat 1 tbsp olive oil in a large pan. Sauté the chard pieces over medium heat for 5 minutes. Add the quinoa to the pan and pour in the vegetable broth. Bring to a boil, then reduce to low heat and let simmer for 10–12 minutes until the liquid is absorbed. Rinse the lemon hot, grate the zest, and squeeze out the juice.

4. 4.

   Season the quinoa mixture with lemon zest, lemon juice, salt, and pepper. Wash the mint, shake it dry, pluck the leaves, and cut half into strips. Crumble the feta and fold half of it together with the sweet potato cubes, chard strips, and mint strips into the quinoa. Spread the mixture in a baking dish and smooth the top. Sprinkle the remaining feta over the surface and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 30 minutes.

5. 5.

   Remove the casserole from the oven, garnish with the leftover mint, and serve.