Rawspirations

This is one of my favourite meals to make for dinner and I’m pretty confident you will love it too!

Quinoa aka “superfood” is an ancient grain packed full of protein and has a very high nutritional value, it is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also a source of calcium, and thus is useful for vegans and those who are lactose intolerant. Quinoa is gluten-free and considered easy to digest.

You will need

a baking tray (approx 26cm by 20cm) or a disposable aluminum pan

Ingredients

1 brown onion (thinly sliced)
1 red capsicum (thinly sliced)
2 small cloves of garlic (crushed)
1 cup quinoa
2 organic eggs
fresh organic parsley (handful)
1 cup vegan cheese or parmesan for non vegans
2 small to medium sized zuchinni’s aka courgette (shredded) Note:Please ensure any excess juices from the zucchini is squeezed out so to avoid a sloppy bake.
1 carrot (shredded)
2-3 cups of baby spinach
salt & pepper to taste

Method

Prepare all your veggies as per above
Cook Quinoa according to packet instructions, once cooked, put to the side to slightly cool down.
while the Quinoa is cooking, in a medium sized saucepan, fry the onion and capsicum till onion is slightly brown. Add garlic, parsley salt and pepper and fry for a further 5-10 mins on low heat.
Transfer the Quinoa and fried ingredients to a large bowl, now add all remaining ingredients (vegetables, eggs, cheese etc.. ) to same bowl. combine until all mixed together.
Line your baking dish with baking paper and pour all ingredients in. Flatten the top using a spatular and sprinkle with extracheese, salt and pepper.
Bake for 20-30 mins on 180 degrees or until golden brown on top, allow to rest for a further 15 mins, slice & serve!