Vegan sweet quinoa curd casserole with raspberries Auto translated

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.

200 g Quinoa
400 ml Oat drink
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.

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