Spinach Quinoa Strudel

with red pepper yogurt sauce

Recipe from the Ayurveda kitchen in Birstein by Kerstin Rosenberg




For the filling:

150 g quinoa

400 ml water

600 g spinach, fresh

1 cm slice of ginger, diced

½ tsp hing (asafoetida)

1½ tsp coriander

½ tsp methi seeds

½ tsp peppercorns

½ tsp mustard seeds

½ tsp cumins seeds

½ tsp turmeric

1 tsp sage

1 MS nutmeg

1 tbsp ghee



For the dough:

450 g spelt flour

approx. 180 ml water

80 g ghee



For the sauce:

1 red pepper

300 g yoghurt

½ chilli pepper

1 small onion

½ tsp coriander

4 peppercorns

¼ tsp turmeric





For the strudel dough, mix all the ingredients and work into a smooth dough. Let it rest in a covered bowl for at least 2-3 hours.

2. wash the quinoa, put it in a pot with 400 ml of water, simmer gently for 15-20 minutes and then let it swell.

Wash the spinach. Finely chop the ginger and grind the coriander, methi, mustard, coumin seeds and peppercorns. Heat the ghee in a pan, add the ginger and fry the spices briefly. 4.

Add the spinach and sauté. Simmer for 3-5 minutes, add the asafoetida and sage. Season to taste with salt and nutmeg. 5.

Add the quinoa and allow the mixture to cool. 6.

Roll out the strudel dough into a rectangle on a floured kitchen towel. Spread the spinach-quinoa filling on top and roll up the strudel (like a biscuit roll).

Place on a greased baking tray, brush with a little ghee and bake at 190 degrees for 40-45 minutes.

For the sauce, chop the capsicum, chilli and onion. Mortar the spices and toast them in a pan with some ghee. Add the vegetables. Simmer gently for a few minutes, stirring occasionally. 9.

Allow to cool, add the yoghurt, turmeric and a little salt. Season with freshly chopped parsley. 10.

Remove the finished strudel from the oven, serve warm or cooled with the paprika sauce.