Quinoa Veggie Slice (Gluten Free)

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This weeks Recipe of the Week has been shared with us by Casey-Lee Lyons of Live Love Nourish. A simple quinoa dish with a delicious green goddess dressing on the side. A must try for summer. Enjoy.

Ingredients:

Quinoa Slice

2 cups cooked quinoa

8 free-range eggs

1 clove crushed garlic

1 red capsicum, deseeded and chopped

1/2 cup kale leaves, finely chopped

1 zucchini, grated (3/4 cup)

2 green spring onions, chopped

200g cherry tomatoes, halved

1 teaspoon curry powder

1/4 teaspoon turmeric powder

Sea salt and black pepper to taste

Green Goddess Dressing

1 avocado

3 tablespoons extra virgin olive oil

1 tablespoon Manuka Honey

2 green spring onions, chopped

1/2 cup flat leaf parsley

1 lemon, juiced

1 clove garlic, crushed

1 teaspoon apple cider vinegar

pinch of sea salt

Method:

1. Pre-heat the oven to 180’C.
2. Cook the quinoa and drain if necessary then set aside.
3. In a large mixing bowl, whisk the eggs and mix in the garlic.
4. Add the quinoa, capsicum, kale, zucchini and spring onions.
5. Mix in the cherry toms (reserving 8 halves for the top), curry powder, turmeric and salt.
6. Spoon the mixture into a lined square baking dish. Press the remaining tomatoes on top so they are visible cut side up.
7. Bake in the oven for 35 minutes or until the egg is cooked through.
8. Meanwhile, make your dressing. In a blender combine all ingredients and blend until smooth or textured depending on your liking. Set aside.
9. Serve the quinoa slice warm with dressing to accompany. Enjoy.

Gluten-Free | Dairy-Free | Refined Sugar-Free