Rinse the 180 g quinoa several times under cold water, then soak it in plenty of water for 10 minutes.

Drain the quinoa and add it to the saucepan with 600 ml water, turmeric, and salt.

Bring the quinoa to a boil and cook for about 10 minutes, until all the water is absorbed.

Remove the saucepan from the heat and let the quinoa cool for 10 minutes.

Mash and stir the cooled quinoa with the wooden spoon until it forms a sticky, cohesive dough.

Preheat the oven to 180°C (350°F).

Lightly oil the plastic wrap and wet your hands, then spread one-third of the quinoa dough into a circle on the wrap.

Place 1 vegan ham slice and 2 vegan cheese slices on the upper half of the quinoa circle.

Fold the quinoa circle over the filling with the plastic wrap and seal the edges gently to form one cordon bleu.

Place the cordon bleu on the parchment-lined baking sheet and brush it lightly with cooking oil.

Repeat the shaping and filling process with the remaining quinoa, vegan ham slices, and vegan cheese slices.

Bake for 35 minutes at 180°C (350°F), until the cordon bleus are lightly crisp.