I love experimenting with what's in the fridge and pantry. I also love frittata and quiche! However, it's good to have a change, so I created this bake. I have a friend who can't eat eggs, so this comes in handy.
If you don't love your first attempt at this dish. Try again! They are many combinations.
TIP: quinoa is a good source of protein and carbohydrates. It has a great texture and nutty flavour, however is best enjoyed with a variety of other flavours and colours. This ensures a balanced meal is created and keeps the taste-buds happy!
This meal ticks all the boxes for healthy and satisfying, it also makes great leftovers - enjoy the next day for lunch, or for dinner with fish or meat options. It can be enjoyed cold.
fuel for the trillions of friends in your gut
prebiotic
gluten free
easy
flexible
uses left overs
can be vegan
healthy fats, carbs, proteins
packed with macro-nutrients
antioxidants
NOTE: This bake presents well, but falls apart when served! Add eggs or flax meal if you prefer it to hold together and to pack in extra protein.
Try varying the ingredients to make it your own Signature dish.
What you'll need
1 cup cooked quinoa (left overs are handy)
2 cups steamed root veggies- til just cooked (parsnip, carrots, turnip)
1 tsp honey
pepper & turmeric
1/3 cup prepared lentils or crumbled nuts
1 large handful mix spinach/ kale/rocket + parsley - chopped quite finely
80g (approx.) crumbled goat's feta
10 asparagus spears (rinsed). For the top
1/2 zucchini. For the top
180g grated cheese of choice. For the top. Pasture-raised.
2 spring onions. For the top
What to do
Steam the veg until just cooked. allow to cool, then stir through honey, turmeric & pepper
cook the quinoa. Best soaked before cooking. Bake in big batches, so always handy!
Add the quinoa, root veggies, crumbled feta, chopped greens, lentils or nuts to a lined ceramic dish - adding each one in turn, so they are distributed through the dish
Press these ingredients down so they bind together
top with the finely chopped spring onions, asparagus, zuccini and grated cheese
Bake in the oven at around 190C for approx 20-25 mins, til the cheese looks golgen
NOTE: For a Vegan option: leave out the crumbled feta, add a little salt and use cashew cream for the top.
Serve
with a squeeze of lemon & olive oil
as a side
a dollop of natural yogurt
with a glass of kombucha
with avocado, orange and mint salad
Health TIP: Always source the best produce possible:
non-GMO. (which are grown in depleted soils, with pesticides)
organic
local
pasture-raised
It is important to reduce toxins which upset the friendly gut bacteria.
Questions? Feel free to message me.
Confused about what to eat? Let's chat! 30 mins free.
Eat Well and Be Well everyone. Love Laura
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