There is good reason that quinoa has become the trendy grain in the last few years. It has a high fibre and low GI content, so great to keep you fuller for longer. In this egg and quinoa veggie bake recipe you get a wholesome hit of nutritional goodness with the combination of protein, carbs and fat. This is such a versatile dish, it can be served for breakfast, lunch or dinner. Oh, and the hidden veggies in this egg and quinoa veggie bake recipe is a hit with the kids too!
Ingredients
✓ 2 eggs
✓ ¼ cup (50g) quinoa, cooked
✓ ½ small zucchini, grated
✓ 50g peeled pumpkin, finely grated
✓ 1 tbs chopped fresh flat-leaf parsley
✓ 20g reduced-fat feta cheese, crumbled
✓ 25g mixed salad leaves
✓ 1 slice (35g) wholegrain bread
Method
1. Preheat oven to 180ºC or 160ºC fan forced. Lightly spray a 1 1/4-cup capacity (310ml) ovenproof dish with oil.
2. Combine eggs, quinoa, zucchini, pumpkin, parsley and feta in a medium size bowl. Season with salt and pepper. Spoon mixture into prepared dish. Bake for 20 minutes or until golden, puffed and set.
3. Serve with salad leaves and a slice of bread.
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