ZUC­CHINI & QUINOA SLICE

Woman’s Day (Australia) - - Food to Love -

SERVES 4 PREP + COOK 1 HOUR

1 ½ cups quinoa 1 ½ cups wa­ter 2 tsp olive oil 3 rind­less ba­con rash­ers, chopped coarsely 1 medium brown onion, chopped finely 2 medium zuc­chini, grated coarsely 5 eggs, beaten lightly 1 cup coarsely grated tasty cheese 1 ½ tbsp French mus­tard

1 Pre­heat oven to 180°C. Grease a 20 x 30cm rec­tan­gu­lar slice pan. Line base and long sides with bak­ing paper, ex­tend­ing the paper 5cm over the sides.

2 Rinse quinoa in a sieve un­der cold run­ning wa­ter un­til wa­ter runs clear. Drain well. In a medium saucepan, add quinoa and wa­ter over high heat and bring to boil. Re­duce heat to low. Cook, cov­ered, for 15 mins or un­til liq­uid is ab­sorbed. Cool.

3 Mean­while, heat oil in a medium non-stick fry­ing pan, cook ba­con and onion over medium heat, stir­ring, for 5 mins or un­til onion is soft.

4 In a large bowl, add quinoa and ba­con mix­ture and re­main­ing in­gre­di­ents. Stir un­til com­bined. Sea­son well. Pour mix­ture into pan and smooth the sur­face.

5 Bake slice for 40 mins or un­til browned and firm to touch. Cool in the pan. Cut slice into 8 squares. Serve topped with mi­cro herbs, if you like.

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