Quinoa and goat's cheese croute

1. Cook the quinoa in plenty of water and then rinse with cold water.
2. Drain in a sieve.
3. Put the cheese, breadcrumbs, egg yolk, garlic, and half of the cooked quinoa in a food processor and mix until smooth.
4. Add the butter, pepper, and salt and mix until you have a smooth mixture.
5. Fold in the remaining quinoa so that the grains remain whole.
6. Roll out between two sheets of greaseproof paper to the required thickness.
7. Use a cutter or knife to cut into the required shape and gratinee under a salamander grill.

Serving suggestions:

• For gratineeing potatoes, vegetables, fish, or meat.
• e.g. with cod, asparagus, and conical cabbage.