Appetizing Quinoa Bake

Appetizing Quinoa Bake

With Mushrooms and Char-Grilled Capsicum

Quinoa Baked Recipe

Description

These melt-in-your-mouth bake is a great way to use leftover quinoa. It is the perfect lunchbox snack.

Ingredients

2/3 cup quinoa
6 organic eggs
2/3 cup grated cheddar cheese
400g button mushrooms, thinly sliced
1 chargrilled capsicum, thinly sliced
1 clove of garlic, finely chopped
5 springs of thyme
¼ tsp Celtic salt
¼ tsp Bei Kampot pepper crushed (or use pepper of your choice)
Olive oil

Instructions

Preheat oven 180 °C and grease and line a 21 x 11 cm loaf tin with baking paper. Rinse quinoa twice and drain, put it in to the pot with 1.5 cup of water, cover and bring it to the boil, reduce the heat and cook 15 min or until its ready. Set it aside to cool. Heat the olive oil in a frying pan over medium heat and sauté the mushrooms, capsicum and garlic for 7-10 minutes. In a large bowl slightly whisk the eggs add quinoa, mushrooms and cheese with seasoning and thyme. Mix well and transfer to the lined tin. Bake 35-40 minutes.

Notes

Full of protein, this bake is a great energy boosting lunch and especially delicious when served warm.

Appetizing Quinoa Bake

With Mushrooms and Char-Grilled Capsicum

Quinoa Baked Recipe

Description

These melt-in-your-mouth bake is a great way to use leftover quinoa. It is the perfect lunchbox snack.

Ingredients

2/3 cup quinoa
6 organic eggs
2/3 cup grated cheddar cheese
400g button mushrooms, thinly sliced
1 chargrilled capsicum, thinly sliced
1 clove of garlic, finely chopped
5 springs of thyme
¼ tsp Celtic salt
¼ tsp Bei Kampot pepper crushed (or use pepper of your choice)
Olive oil

Instructions

Preheat oven 180 °C and grease and line a 21 x 11 cm loaf tin with baking paper. Rinse quinoa twice and drain, put it in to the pot with 1.5 cup of water, cover and bring it to the boil, reduce the heat and cook 15 min or until its ready. Set it aside to cool. Heat the olive oil in a frying pan over medium heat and sauté the mushrooms, capsicum and garlic for 7-10 minutes. In a large bowl slightly whisk the eggs add quinoa, mushrooms and cheese with seasoning and thyme. Mix well and transfer to the lined tin. Bake 35-40 minutes.

Notes

Full of protein, this bake is a great energy boosting lunch and especially delicious when served warm.

Appetizing Quinoa Bake

With Mushrooms and Char-Grilled Capsicum

Quinoa Baked Recipe

Description

These melt-in-your-mouth bake is a great way to use leftover quinoa. It is the perfect lunchbox snack.

Ingredients

2/3 cup quinoa
6 organic eggs
2/3 cup grated cheddar cheese
400g button mushrooms, thinly sliced
1 chargrilled capsicum, thinly sliced
1 clove of garlic, finely chopped
5 springs of thyme
¼ tsp Celtic salt
¼ tsp Bei Kampot pepper crushed (or use pepper of your choice)
Olive oil

Instructions

Preheat oven 180 °C and grease and line a 21 x 11 cm loaf tin with baking paper. Rinse quinoa twice and drain, put it in to the pot with 1.5 cup of water, cover and bring it to the boil, reduce the heat and cook 15 min or until its ready. Set it aside to cool. Heat the olive oil in a frying pan over medium heat and sauté the mushrooms, capsicum and garlic for 7-10 minutes. In a large bowl slightly whisk the eggs add quinoa, mushrooms and cheese with seasoning and thyme. Mix well and transfer to the lined tin. Bake 35-40 minutes.

Notes

Full of protein, this bake is a great energy boosting lunch and especially delicious when served warm.

Appetizing Quinoa Bake

With Mushrooms and Char-Grilled Capsicum

Quinoa Baked Recipe

Description

These melt-in-your-mouth bake is a great way to use leftover quinoa. It is the perfect lunchbox snack.

Ingredients

2/3 cup quinoa
6 organic eggs
2/3 cup grated cheddar cheese
400g button mushrooms, thinly sliced
1 chargrilled capsicum, thinly sliced
1 clove of garlic, finely chopped
5 springs of thyme
¼ tsp Celtic salt
¼ tsp Bei Kampot pepper crushed (or use pepper of your choice)
Olive oil

Instructions

Preheat oven 180 °C and grease and line a 21 x 11 cm loaf tin with baking paper. Rinse quinoa twice and drain, put it in to the pot with 1.5 cup of water, cover and bring it to the boil, reduce the heat and cook 15 min or until its ready. Set it aside to cool. Heat the olive oil in a frying pan over medium heat and sauté the mushrooms, capsicum and garlic for 7-10 minutes. In a large bowl slightly whisk the eggs add quinoa, mushrooms and cheese with seasoning and thyme. Mix well and transfer to the lined tin. Bake 35-40 minutes.

Notes

Full of protein, this bake is a great energy boosting lunch and especially delicious when served warm.