By Michelle Shearer
This is fantastic for leftover vegetables and very, very hearty and satisfying. A great recipe to knock up on a Sunday in time for the looming lunch boxes ahead and for picnics for looming school holidays. This didn’t last long in my house.
3 cups cooked quinoa
1/4 cup cream
half an onion, finely chopped
Half a capsicum, finely chopped
Zucchini, grated (once grated pop in a colander and salt. Let the liquids drain out, squeeze all the water out and it’s ready. Or if that’s too hard just leave it out)
Add whatever veg you have in the fridge.
1 teaspoon crushed garlic
1 tablespoon mustard (optional)
1 cup of very tasty cheese
Salt and Pepper
- Grease a tart dish and preheat your oven to 180deg.
- Pour the cooked quinoa into your dish evenly.
- Whisk together the eggs and cream. In a large bowl, add all your chopped veg, then eggs and stir together. Add cheese and remaining ingredients.
- Bake for about half and hour or until it looks set and golden brown on top.
- Allow to cool and eat.