quinoa & veg­etable slice

This vegie-packed twist on zucchini slice has a quinoa pro­tein boost. It’s per­fect for lunch boxes and pic­nics.

taste.com.au - - THIS MONTH - serves 6| prep 35 mins | cook­ing 1 hour 5 mins

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)

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.