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🍽️ Fruity Quinoa Casserole

513 kcal · 30 min · 4 servings

Ingredients

• 150 g Quinoa
• 400 ml vegetable broth
• 2 zucchini
• 3 shallots
• 2 sprigs rosemary
• 350 g cherry tomatoes
• 1 clove garlic
• 2 tbsp olive oil
• pepper (from the mill)
• 100 g mozzarella
• 40 g Pecorino (1 piece)
• 1 organic lemon
• 150 g ricotta
• 250 g curd cheese
• 3 eggs
• 1 handful basil
• 1 tbsp pine nuts

Instructions

1. 1. Rinse the quinoa in a fine mesh sieve with hot water.
2. 2. Add the quinoa to boiling vegetable broth.
3. 3. Simmer the dish covered on medium heat for about 15 minutes.
4. 4. Remove the pan from the heat.
5. 5. Drain any remaining liquid.
6. 6. Let the quinoa drain.
7. 7. Wash the zucchini.
8. 8. Trim the ends of the zucchini.
9. 9. Slice or shave the zucchini into thin lengthwise strips.
10. 10. Peel the shallots.
11. 11. Cut the shallots into thin wedges.
12. 12. Rinse the rosemary.
13. 13. Shake the rosemary dry.
14. 14. Strip off the rosemary needles.
15. 15. Chop the rosemary needles finely.
16. 16. Wash the tomatoes.
17. 17. Peel the garlic.
18. 18. Slice the garlic thinly.
19. 19. Heat 1 tablespoon of oil in a pan.
20. 20. Sauté the shallots in it for 2 to 3 minutes.
21. 21. Remove the shallots from the pan.
22. 22. Add the remaining oil to the pan.
23. 23. Sear the zucchini together with the garlic and rosemary.
24. 24. Turn the vegetables several times.
25. 25. Season the vegetables with salt and pepper.
26. 26. Remove the vegetables from the pan.
27. 27. Cut the drained mozzarella into cubes.
28. 28. Grate the Pecorino cheese.
29. 29. Wash the lemon under hot water.
30. 30. Dry the lemon.
31. 31. Grate the lemon zest finely.
32. 32. Squeeze out the lemon juice.
33. 33. Mix the ricotta, quark, eggs, 1 to 2 tablespoons of lemon juice, and the lemon zest.
34. 34. Combine the ricotta mixture with the quinoa.
35. 35. Season the mixture with salt and pepper.
36. 36. Adjust the flavor.
37. 37. Spread the ricotta mixture with the basil in the baking dish.
38. 38. Top the baking dish with the zucchini.
39. 39. Top the baking dish with the tomatoes.
40. 40. Top the baking dish with the mozzarella.
41. 41. Sprinkle the Pecorino over it.
42. 42. Sprinkle the pine nuts over it.
43. 43. Preheat the oven to 200 degrees Celsius (convection: 180 degrees Celsius; gas: level 3).
44. 44. Bake the casserole for about 25 minutes until golden brown.

Nutrition per serving

• kcal: 513
• Protein: 33 g · Fett/Fat: 27 g · Carbs: 34 g