Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 125 g quinoa
- 70 g Gouda, medieval
- 1 zucchini
- 2 carrot (s)
- 1 tomato (s)
- 375 ml broth
- 0.5 ½ lemon (n)
- 1 clove garlic
- Herbs, fresh
- olive oil
- vinegar
Print Recipe
Pin Recipe Instructions
- Rinse the quinoa with warm water and fry in a little olive oil, deglaze with 375 ml of stock and then simmer for 20 minutes.
- In the meantime, wash, core and cut the courgettes and tomatoes. Grate the carrots. Season the vegetables with a little salt and pepper, fry them and then mix them with the quinoa.
- For the marinade, mix the juice of half a lemon with the garlic. Finely chop the herbs and add. Mix everything together and season with salt, pepper, olive oil and vinegar
- Then mix everything together and place in a baking dish. Sprinkle with the cheese and place in the oven for about 15 minutes at 180 ° top / bottom heat.
- The casserole can also be served very well with a side dish of meat.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below