Home › Recipes › High-protein quinoa and cheese bakeHigh-protein quinoa and cheese bake High-protein quinoa and cheese bake with Gouda, pepper and courgette. A dinner in which quinoa, the ancient Inca seed, provides plenty of plant protein.
At a glance Serves 2 Prep time: 15 min Cooking time: 25 min Total time: 40 min Calories: 520 kcal per serving Protein: 32 g Fat: 20 g Carbs: 55 g Ingredients 150g quinoa 1 pepper 1 courgette 100g low-fat quark 100g Gouda 1 tbsp olive oil Method You’ll need: oven · saucepan · baking dish · chopping board · knife · sieve · grater
Rinse the quinoa in a fine sieve with very hot water and cook it for 15 minutes until soft. Cut the pepper and courgette into even dice and fry them briefly in the olive oil over a high heat. Mix the fried vegetables with the warm quinoa, stir in the low-fat quark and season with salt. Spoon the mixture into a baking dish and grate the Gouda freshly over the top on a coarse grater. Bake the quinoa bake in the oven at 200 °C (180 °C fan) for 10–15 minutes, until the cheese has formed a thick, golden brown crust. Good to know Quinoa is a pseudo-grain that brings plant protein to the plate. Topped with tangy cheese and baked, it makes a rustic, very filling meal.
Swaps Low-fat quark → soured cream (swap the quark for a creamier but much higher-fat bake).
Cooking tips Always rinse quinoa with hot water, never cold. Only hot water properly removes the soapy bitter compounds on the outside of the seeds.
Storage This bake cuts beautifully into slices, so you can pack it up and eat it cold or warm at work the next day.
Allergens Contains milk. Completely gluten-free and nut-free.
