Juicy quinoa casserole

Ingredients for 4 servings:

• 125 g quinoa
• 70 g Gouda, middle-aged
• 1 zucchini
• 2 carrots
• 1 tomato(s)
• 375 ml broth
• ½ lemon(s)
• 1 clove(s) garlic
• herbs, fresh
• olive oil
• Vinegar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

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, deseed, and chop the zucchini and tomato. Grate the carrots. Season the vegetables with a little salt and pepper, fry, and then toss 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 combine everything and transfer it to a baking dish. Sprinkle with cheese and place in the oven at 180°C (top/bottom heat) for about 15 minutes. The casserole also goes well with a meat side dish.