Quinoa-mangold roasts with vegetables

Name: Quinoa-mangold roasts with vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Quinoa; 2 Onions; 2–3 Garlic cloves; 750 g Swiss chard; 50 g Parmesan cheese; 200 g cherry tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Eggs (size M); 15 g clarified butter; 1-2 TABLESPOONS Oil; 7-10 Tbsp freshly grated nutmeg; 4 TABLESPOONS Schmand

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Quinoa
2 Onions
2–3 Garlic cloves
750 g Swiss chard
50 g Parmesan cheese
200 g cherry tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Eggs (size M)
15 g clarified butter
1-2 TABLESPOONS Oil
7-10 Tbsp freshly grated nutmeg
4 TABLESPOONS Schmand

Directions

1
Put quinoa in a very fine sieve and rinse with very hot water. Bring 600 ml of water and quinoa to the boil, cover and simmer over a low to medium heat for about 15 minutes. Remove from the heat and let it simmer for about 5 minutes.
2
Remove the lid, loosen the quinoa with a fork.
3
In the meantime peel and finely dice the onions. Peel garlic and chop finely. Clean and wash the chard, remove 125 g chard and chop finely. Cut the remaining chard roughly into strips. Grate Parmesan finely.
4
Clean, wash and halve the tomatoes. Put quinoa, about 1/2 onion, 1 teaspoon salt, 1 teaspoon pepper, about 1/2 garlic, parmesan, finely chopped chard and eggs into a mixing bowl and knead well.
5
Form approx. 12 meatballs (each approx. 2.5 cm high) from the mixture.
6
Heat clarified butter in portions in a large pan, fry the meatballs in it in portions on each side for 2-3 minutes, remove and keep warm. Heat the oil in a large pan, fry the tomatoes briefly and remove.
7
Add remaining onions and garlic and fry until transparent. Add chard and fry for 3-4 minutes, turning. Season to taste with salt, pepper and nutmeg. Carefully mix in the tomatoes. Arrange vegetables and meatballs on plates, garnish with a spot of sour cream.