Vegan Casserole with Quinoa, Asparagus, and Orange Dressing
Ingredients
- —2 avocados
- —150 g green asparagus
- —1 clove of garlic
- —1 organic orange, zest
- —1 tbsp olive oil
- —1 generous pinch of sea salt
- —black pepper
- —40 g almonds
- —100 g spinach
- —1 orange, segmented
- —25 g tahini
- —juice of 1 orange
- —200 g cooked quinoa
Instructions
Preheat the oven to 200°C (conventional).
Halve the avocados and place them in a baking dish along with the asparagus.
Mix the garlic, orange zest, olive oil, salt, and pepper, and toss with the vegetables.
Sprinkle the almonds over the top and roast in the oven for 15 minutes.
Whisk together the tahini, orange juice, salt, and pepper into a smooth dressing.
Cook the quinoa in water or vegetable stock and let it rest briefly.
Combine the quinoa, spinach, and orange segments with the warm vegetable mixture.
Drizzle with the dressing and serve immediately.
Serving Tip
This vegan casserole with quinoa, asparagus, and orange dressing is fresh, creamy, and full of contrasts. The creamy avocado, green asparagus, and warm citrus dressing make this dish light yet satisfying, perfect as a side dish or a complete plant-based meal. Serve this dish warm so the orange dressing beautifully melts through the roasted vegetables and quinoa.
Storage Tip
Store leftovers covered in the refrigerator for up to one day and reheat gently in the oven.