quinoa & vegetable slice
This vegie-packed twist on zucchini slice has a quinoa protein boost. It’s perfect for lunch boxes and picnics.
200g (1 cup) quinoa, rinsed 1 tbs olive oil 1 brown onion, finely chopped 6 rindless shortcut bacon rashers, coarsely chopped 1 red capsicum, deseeded, coarsely chopped 2 garlic cloves, crushed 2 zucchini, coarsely grated 200g feta, crumbled 1 cup fresh basil leaves, chopped, plus extra leaves, to serve 8 eggs, lightly whisked 250g tomato medley mix, halved
1 Preheat the oven to 180°C/160°C fan forced. Lightly grease a 20 x 30cm slice pan and line with baking paper, allowing the 2 long sides to overhang. Cook the quinoa in a large saucepan of boiling water for 12 minutes or until tender. Drain well. Set aside to cool, stirring occasionally to fluff up the grains. 2 Meanwhile, heat oil in a large frying pan over medium heat. Add onion and bacon. Cook, stirring occasionally, for 5 minutes or until golden. Add capsicum and garlic. Cook, stirring, for 2 minutes or until softened. Transfer to a large bowl and set aside to cool slightly. 3 Use your hands to squeeze as much excess liquid from the zucchini as possible. Add the zucchini, quinoa, feta, basil and egg to the bacon mixture. Stir well to combine. Pour into the prepared pan and smooth the surface. Gently press the tomato halves, cut side up, into the top. Bake for 45-50 minutes or until golden and cooked through. Set aside to cool slightly. Serve warm or at room temperature, sprinkled with extra basil leaves.
PER SERVE • 27g protein • 21g fat (8g saturated fat) • 27g carb • 5g dietary fibre • 414 Cals (1729kj)