The longer you leave the casserole uncovered, the crispier the top will become.
People: 1
55 min


1 tbsp
Apple Cider Vinegar
50 grams
1 tbsp
Olive Oil
2 tbsp
Pumpkin Seeds
60 grams
10 grams
Sesame Seeds
50 grams
2 tsp
80 ml
Tomato Sauce

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  1. Wash and cut your cauliflower so that they all have a similar size and shape.

Heating Steps

  1. Boil quinoa according to instructions on package. Save about a 1/4 cup of the starchy water when draining.
  2. Toast pumpkin seeds and sesame seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  3. Heat olive oil in a pan and add onion, thyme and fry at lower temperature for several minutes.
  4. Turn up the heat to medium and add Carrot, Cauliflower and Chickpeas to your pan and fry for 10 minutes.Finally, add Spinach and fry for 5 extra minutes.
  5. Mix apple cider vinegar and tomato sauce together in a bowl, then pour into your pan.
  6. Add your starchy water to the frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Add the cooked quinoa to your pan and mix evenly.
  2. Spread your ingredients evenly into a casserole dish.
  3. Cover your casserole dish with aluminum foil and bake in the oven at 200°C (400°F) for 30 minutes or until top is golden brown. Uncover for the last 10 minutes.
  4. Add Pumpkin Seeds and Sesame Seeds on top.