These little quinoa snacks are bursting with veggies and as quinoa is a complete protein, they are perfect for that after workout bite or while you are on the run. The next time you cook quinoa, cook a little more and put some aside for this filling snack.
Makes 6 pieces
1 courgette
1 red capsicum, core and seeds removed
1 tablespoon capers
1 clove garlic
4 eggs
¾ cup cooked red quinoa, well drained
1 cup corn (defrost first if using frozen)
100g feta cheese, crumbled (reserve ¼ for top)
Zest of 1 lemon
1 tablespoon lemon juice
1 tablespoon chopped thyme leaves
½ teaspoon salt
Reserved feta
Preheat oven to 180C. Line a 20 x 15cm baking dish with baking paper
1. Dice courgette ½ cm; dice capsicum 1cm; rough chop capers; mince garlic.
2. Whisk eggs in a large bowl and add chopped veggies, cooked quinoa, corn, feta, lemon zest and juice, thyme and salt. Stir to combine and season well with freshly cracked black pepper.
3. Pour mixture into prepared baking dish and sprinkle reserved feta over top. Bake for 40–45 minutes until cooked through and starting to become golden on top. Rest for 5 minutes before lifting out of dish and cutting into 6 pieces.
Nutritional Info (per piece)
Energy (kJ): 603
Energy (Cal): 144
Carbohydrate (g): 10.2
Protein (g): 9.1
Fat (g): 7.1
Saturated Fat (g): 3.2
Sugars (g): 2.5
