Looking for a keeper recipe? Look no further! This mouthwatering vegetarian slice combines the goodness of quinoa, pumpkin, and zucchini. Perfect for those make-ahead lunches or dinners that’ll have you coming back for more!
SERVES 4
Ingredients:
- 2 tspn extra virgin olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 350g butternut pumpkin, peeled, deseeded, coarsely grated
- 2 zucchini, coarsely grated
- 150g (1 cup) cooked quinoa
- 60g Greek feta, crumbled
- 2 tbsp chopped fresh basil leaves
- 250g cherry tomatoes, halved
Method:
Preheat oven to 180ºC. Line a 16 x 26cm (base measurement) baking pan with baking paper.
Heat the oil in a large non-stick frying pan over high heat. Add the onion. Cook for 3 minutes or until softened. Add the garlic, pumpkin and zucchini, cook for 2-3 minutes or until softened. Set aside to cool slightly.
Whisk the eggs in a large bowl until combined. Stir in the vegetable mixture, quinoa, feta and basil.
Pour the mixture into prepared pan. Top with half the tomato, cut-side up. Bake for 50-60 minutes or until golden and cooked through.
Set aside to cool slightly before serving with salad.
TIP:
This slice will keep in the fridge up to 3 days.
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