Quinoa-Meatloaf Casserole
A unique casserole that doesn't have to be pasta or potato: Try the Quinoa-Mutton Meatloaf Casserole from Spoonsparrow!
Ingredients
- 200 g chickpeas
- 25 g quinoa (health food store)
- 1 bunch spring onions
- 1 bunch young carrots
- 250 g mutton mince
- 1 old-fashioned roll
- 3 eggs
- 1 tsp Mustard
- 1 tsp curry powder
- 1 tsp sweet paprika
- 1 tbsp finely chopped basil
- 2 tbsp clarified butter
- 200 g whipping cream
- 150 g Sour cream
- 1 tsp Caraway seeds
- 1 tbsp finely chopped parsley
- 100 g sour milk cheese (Harzer, Handkäse etc.)
- Salt
- pepper (from the mill)
- butter (for the dish)
- bread crumbs
- butter flakes
Instructions
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1.
Soak chickpeas overnight in about 750 ml water, then cook with quinoa in the soaking liquid covered over low heat for 30-60 minutes until tender. (Cooking time varies by age of legumes.)
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2.
Soak bread roll in lukewarm water.
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3.
Wash and trim carrots; optionally halve or quarter lengthwise.
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4.
Wash and trim spring onions. Finely chop one onion, cut the second diagonally into ~2 cm pieces.
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5.
Sauté chopped spring onion in 1 tbsp butter fat.
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6.
Combine mutton mince with well-drained soaked bread, chopped spring onion, 1 egg, a pinch of salt, pepper, mustard, curry and paprika powders, and finely sliced basil to form a meat dough; shape into tennis-ball-sized meatballs.
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7.
Brown the meatballs evenly in remaining butter fat over medium heat, then set aside.
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8.
Sauté spring onion pieces and carrots in frying fat for about 3 minutes while stirring, then place in a greased casserole dish.
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9.
Dice the cheese finely.
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10.
Drain chickpeas and quinoa, reserving about 1/8 l of cooking liquid.
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11.
Add drained chickpeas and quinoa to the casserole dish and mix with vegetables.
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12.
Whisk together cooking liquid, cream, sour cream, remaining eggs; season with salt, caraway seeds, pepper; fold in cheese and parsley.
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13.
Pour the cheese-cream mixture into the casserole dish, sprinkle bread crumbs on top, arrange meatballs over it, and place butter flakes on top.
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14.
Bake the quinoa-mutton meatloaf casserole at 180°C on the middle rack for about 35 minutes until golden brown.
