1 Sieve, 1 Measuring cups, 1 Pot, 1 Fine grater, 1 deep bowl, 1 Hand mixer, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Casserole dish, 1 Brush, 1 Cutting board, 1 Small knife, 1 Bowl
1 Rinse quinoa with hot water in a sieve and drain. Place 200 ml (approximately 3/4 cup plus 1 tablespoon) water and milk in a pot and bring to a boil. Stir in quinoa. Cover and cook for 15 minutes over low heat. Remove from heat and let sit for 5 minutes. Remove lid and cool in uncovered.
2 Rinse orange in hot water and wipe dry. Finely grate 1/4 cup of zest.
3 Separate eggs and add whites to a bowl or tall vessel. Beat egg whites until peaks form with a hand mixer. Gradually adding sugar and continue beating until stiff.
4 Stir quark and egg yolks into quinoa. Stir in grated orange peel, cinnamon and ginger. Fold in the beaten egg whites. Season to taste with sweetener.
5 Oil a shallow baking dish (about 1.5 liters/approximately 1 1/2 quarts). Pour mixture into baking dish and bake in preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection 350°F) for about 30 minutes.
6 Peel oranges and cut off all of the white pith. Cut the orange between membranes into segments, collecting the juice in a bowl. Add orange segments to the bowl. Coarsely chop raisins and add to the bowl.
7 Peel kiwis, cut in half and cut each half into wedges. Rinse apple, wipe dry, quarter, remove core and cut into thin slices. Add apple and kiwis to the orange juice mixture.
8 Peel banana, cut into slices and combine with the other fruit. Let fruit marinate for about 10 minutes. Serve the fruit salad with the baked quinoa.