Quinoa-Cottage Cheese Casserole

Ingredients

• 150 g quinoa
• 100 ml milk (1.5% fat)
• 400 g oranges (2 oranges; 1 organic)
• 2 Eggs
• 20 g brown cane sugar (1 tbsp)
• 500 g Low-fat quark
• 0.5 tsp cinnamon
• 0.5 tsp ground ginger
• liquid sweetener to taste
• 1 tsp germ oil
• 2 tbsp raisins
• 2 Kiwis
• 200 g Apples (1 apple)
• 400 g bananas (2 bananas)

Instructions

1. 1.

   Place quinoa in a sieve, rinse with hot water and drain. Bring 200 ml water and the milk to a boil in a pot, cover and simmer on low for 15 minutes. Let stand covered for another 5 minutes off heat, then cool in an open pot.

2. 2.

   While the quinoa cooks, wash the organic orange hot, dry it, and finely grate about a quarter of its peel.

3. 3.

   Separate the eggs; place the whites in a tall bowl. Beat with hand mixer whisk to stiff peaks, gradually adding sugar as you go.

4. 4.

   Whisk quark and yolks into the quinoa. Season with grated orange zest, cinnamon, and ginger. Fold in the beaten egg whites and adjust sweetness with liquid sweetener if desired.

5. 5.

   Grease a shallow baking dish (about 1.5 L capacity) with oil and pour in the quinoa-cottage cheese mixture. Bake in a preheated oven at 200 °C (180 °C fan, gas mark 3) for about 30 minutes.

6. 6.

   Meanwhile, peel both oranges so that all the white pith is removed. Cut the fruit fillets between the separating membranes and catch the juice in a bowl. Add the orange fillets to the bowl. Roughly chop raisins and add them as well.

7. 7.

   Peel kiwis, halve and cut into wedges. Wash apples, dry, quarter, core, and slice finely. Mix both fruits with the orange fillets.

8. 8.

   Peel bananas, slice, and add to the bowl; let everything steep for about 10 minutes. Serve the fruit salad alongside the quinoa-cottage cheese casserole.