Ingredients:
- 1 cup of uncooked quinoa or brown rice, rinsed and drained
- 5 cups of good quality vegetable stock
- 1 medium sized onion, diced
- 2 cloves garlic, minced
- 1 cup of mushrooms, sliced
- 1 small head of broccoli, stemmed and cut into little florets
- ½ red capsicum, cubed
- 1 cup of garden peas, frozen
- ½ cup of corn, frozen
- 400g or 1 tin of red kidney beans
- 5 – 4 cups of tomato paste or diced tomatoes, drained
- 1 tsp dried oregano
- 1 tsp dried basil leaves
- Black pepper to taste
- 2 eggs
- ¾ cup of almond milk or yoghurt
- 5 cups of shredded cheese, if using
- 1 TBSP of chopped fresh parsley
Method:
- Pre-heat your oven to 180 degrees and spray your baking dish lightly with oil.
- Cook your quinoa/brown rice in a small pot with 1.5 cups of good quality vegetable stock until fluffy and no water left.
- In the meantime, in a large pan heat the olive oil and cook onion and garlic until fragrant. Add mushrooms, broccoli, capsicum and frozen vegetables and cook for about 3-5 minutes or until slightly underdone and still crunchy.
- Add the cooked quinoa/brown rice, rinsed and drained beans, tomato paste or tomatoes, herbs and pepper and combine well.
- Take from the heat and transfer into your prepared baking dish.
- In a cup or little bowl, mix together your eggs and almond milk. Season with good quality salt and pepper to taste if you are not using cheese on top.
- Sprinkle with cheese if using and bake for 30 minutes or until golden brown and crispy.
- Top with fresh parsley just before serving.
- Enjoy with a beautiful fresh salad.
