Quinoa Amaranth Casserole

For the quinoa-amaranth casserole, wash the amaranth and quinoa in hot water, roast and steam in about twice the amount of vegetable soup until soft.

Roughly grate the zucchini and carrots, finely dice the onions. Sauté the vegetables and the onions with a little olive oil, press the garlic and add it. Separate the egg.

Mix the egg yolks with the curd cheese and walnut oil until smooth, add the cheese. Mix everything with the steamed vegetables and the cereals.

Cut the chives into fine rolls, add them and season with curry, tamari, salt and a little cayenne pepper. Beat the egg whites and mix gently at the end.

Fill everything together into a gratin dish. Bake for 45 minutes at 170 degrees in a heated oven. After baking, allow to cool for about five minutes so that the casserole can be cut more easily.

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