Apple and quinoa casserole

Ingredients for 2 servings:

• 50 g quinoa
• 120 g milk
• 1 tsp vanilla paste or the pulp of a vanilla pod
• 130 g low-fat curd cheese
• 2 tbsp milk
• 1 egg(s), size M
• 2 tbsp honey
• 1 packet of vanilla sugar
• 2 m.-large apples, sour, peeled, pitted
• 60 g cream
• 1 tsp sugar
• 1 tsp cinnamon powder

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Wash the quinoa thoroughly and drain in a sieve. This is important to remove any bitterness. Combine the milk, vanilla, and drained quinoa, bring to a boil, and then let it swell for 30 minutes until the liquid is absorbed. Then let it cool slightly. Whisk the quark with 2 tablespoons of milk, honey, vanilla sugar, and egg. Mix with the slightly cooled quinoa and divide between 2 baking dishes. Slice the apples (16 per apple) and arrange them on top of the quinoa mixture in a shingle-like pattern. Mix the cream, sugar, and milk thoroughly and spread them over the apples. Bake in a preheated oven at 160°C (top/bottom heat) for about 20-25 minutes.