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Vegan sweet quinoa curd casserole with raspberries Auto translated

Name: Vegan sweet quinoa curd casserole with raspberries
Prep time: 50 min
Cook time: 35 min
Yield: 2
Ingredients: 400 ml Oat drink; 200 g Quinoa; 1 tbsp. Sweetener of choice; 1 UNIT Vanilla bean; 1 Tsp. Cinnamon; 400 g Sojaquark; 100 g Raspberries; 1 tbsp. Semolina

Easy 8 June 2021

Preparation time

50 min

Cooking time

35 min

Oat milk quinoa casserole with soy curd and raspberries - a simple and delicious recipe for a quick dinner or dessert.

Ingredients for

400 ml	Oat drink
200 g	Quinoa
1 tbsp.	Sweetener of choice
1 UNIT	Vanilla bean
1 Tsp.	Cinnamon
400 g	Sojaquark
100 g	Raspberries
1 tbsp.	Semolina

Step 1/4
Wash quinoa well in a saucepan with double the amount of oat milk and 1 tsp cinnamon (and a vanilla bean) bring to a boil. Reduce the heat and simmer with the lid closed and the temperature low for about 10 minutes. (Remove the vanilla bean again).
Step 2/4
Preheat the oven to 175 degrees top/bottom heat.
Step 3/4
Allow the quinoa to cool slightly and then stir in the soy curd, raspberries (and a little sweetener). Spread the mixture in a greased baking dish and garnish with a few raspberries. Sprinkle the casserole with a little semolina. This will give it a nice crispy golden brown surface when baked.
Step 4/4
Bake the quinoa curd casserole for about 35-40 minutes on the middle rack.