ZUCCHINI & QUINOA SLICE
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.