Quinoa And Vegetable Frittata
From rainbowcookin 10 years ago
- 1 hour to make
- Serves 6-10
This is a yummy dish that uses quinoa as a "pastry" base for a healthy meal. Easy to make, easy to clean up after and especially good to eat.
Ingredients
- quinoa AND vegetABLE FRITTATA shopping list
- BASE shopping list
- 3 cups of moist well-cooked tricoloured quinoa shopping list
- vegetABLE FILLING shopping list
- I cup mushroom shopping list
- I cup thin sliced zucchini shopping list
- 1 cup shallots shopping list
- I grated carrot shopping list
- 2 cups of sprouted lentils shopping list
- FRITTATA egg MIX shopping list
- 8 - 10 eggs shopping list
- 1 cup cottage cheese shopping list
- 1-2 cups spinach shopping list
- ¼ cup yeast flakes shopping list
- ½ cup grated cheddar shopping list
- ½ cup grated parmesan shopping list
How to make it
- Line a lasagne dish with baking paper, put quinoa in and push hard, making it a firm base covering the whole bottom of the dish.
- Fry mushrooms, shallots and zucchini for 5 -10 minutes then toss in the grated carrots, cover and turn off the heat.
- In a blender, combine the frittata egg mix ingredients except the parmesan cheese.
- Spread the fried vegetables over the quinoa base, then put over the lentil sprouts. Finally pour over frittata mix. Sprinkle the parmesan cheese over the top. Bake in a medium oven for about 40 - 50 minutes. Then grill the top for about 10 minutes until golden brown.
- Serve with Gall-bladder Boost salad and a freshly made spicy salsa.
People Who Like This Dish 2
- kristopher San Francisco, CA
- clbacon Birmingham, AL
- rainbowcookin Brisbane, AU
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