The Star Early Edition
DIS-CHEM’S RECIPE OF THE WEEK
AS A leading supplier of health and wellness products, Dis-Chem is proud to offer a comprehensive selection of health foods from a wide range of quality suppliers – from healthy alternatives, cooking oils, sweeteners and natural butter spreads to herbal teas, seeds and low-carb options.
We have a large variety to suit your diet and budget. For further
Serves 4-6 250ml water 125ml Lifestyle Foods quinoa 5ml Lifestyle Foods fine sea salt 10ml Lifestyle Foods grapeseed oil 1 onion, diced 5ml chopped garlic 3 tomatoes, seeded and diced a few black olives, pitted and halved 60ml finely sliced fresh basil 60ml finely chopped fresh parsley 250ml grated mature cheddar cheese 80ml grated Parmesan 1 disc of feta, crumbled 60ml Lifestyle Foods rice flour 125ml milk 6 eggs a pinch of Lifestyle Foods
Himalayan salt a pinch of pepper Bring the water and salt to a boil in a small saucepan. Stir in the quinoa, reduce to a simmer, cover and cook for 10 minutes.
Turn off the heat and leave the covered saucepan on the stove for another 5 minutes.
Remove the lid and fluff the quinoa with a fork. Transfer to a bowl and set aside.
Preheat the oven to 180°C.
Grease a muffin tray with non-stick cooking spray.
Heat the oil in a pan and sauté the onion and garlic until tender, about 5 minutes. Add to the quinoa with the tomatoes, olives, herbs and cheeses.
In a jug, whisk together the flour and milk. Add the eggs and whisk until well combined. Season with salt and pepper .
Pour into the quinoa mixture and gently mix.
Spoon into the prepared tray and bake for 20 minutes, until golden brown and set.