Vegetarian, Organic, Gluten-Free, Dairy-Free

Breakfast, Lunch or Dinner | Serves 4

Ingredients

• 2 cups cooked, tri-colour quinoa
• 2 tbsp LSA (Linseed, Sunflower & Almond meal). *Can substitute for linseed meal, extra chia seeds or chia seed meal.
• 2 tbsp Chia seeds
• 8 tbsp water
• 5 large kale leaves, de-veined, rinsed, patted dry, chopped roughly
• 3-4 medium-large zucchini’s. Sliced lengthways, thinly with mandolin or knife
• ¼ – ½ pumpkin. Sliced the same thickness as zucchini, with mandolin or knife
• ¼ cauliflower, chopped into small florets
• 3-4 red onions, sliced lengthways into rounds
• 1 tbsp unhulled sesame seeds
• Optional: 2tbsp cumin (or other spice of choice), sprinkled onto pumpkin slices
• 1 pinch Pink Himalayan sea salt
• Cracked pepper to taste
• 8 eggs, whisked *organic if possible, free-range if not

Method

Vegetable layers

• Pre-heat oven to 180 degrees Celsius & line baking trays with baking paper
• Place sliced zucchini, pumpkin (sprinkled with cumin) & onion on baking trays. Place in oven for 15-20 mins, until veg is slightly cooked/soft. Zucchini may need less time than pumpkin & onion, depending on thickness.
• Remove from oven & set aside.

Quinoa crust

• Whilst vegetables are baking, measure 1 cup quinoa, pour into sieve, rinse under running cold water & drain. Place quinoa into a medium saucepan. Measure 2cups water (1:2 ratio) & pour into saucepan. Place onto stove top & bring to the boil. Once boiling, reduce to low-heat, cover with saucepan lid & simmer until liquid has been absorbed (15-20mins). Remove from heat & remove lid, let sit for 5-ish mins & fluff with fork.
• In a mixing bowl, add chia seeds & LSA. Mix evenly & add water. Whisk until a paste is formed.
• Once quinoa has cooled down a bit. Measure out 2cups & add to chia & LSA mix. Sprinkle in salt, add cracked pepper to taste & mix until ingredients are evenly distributed.

Assembling

• Line a loaf or cake tin with baking paper (can be round/square or rectangle, whatever you prefer)
• Place quinoa crust mixture into the bottom of the tin & even out with a fork. Once even, press down with the back of the fork to stick it together.
• Layer kale leaves flat on-top of quinoa
• Layer pumpkin slices on top of kale
• Layer red onion on top of pumpkin
• Layer zucchini slices on top of red onion
• Pour whisked eggs slowly on top of zucchini slices so egg sinks through the layers
• Sprinkle with sesame seeds
• Place in oven for 30 mins, remove & place cauliflower florets ontop of vegetable bake
• Place back in oven for 15-25 mins.
• All together will be cooking for 45-55 mins, until egg has completely cooked *checking the middle with a skewer

Serving suggestions

Serve hot, straight from the oven. Serve alone or with one of these delicious ideas:

• Chunky beetroot relish: 2 beetroots, 2 carrots, 2tbsp apple cider vinegar, 1 bunch coriander, 1tbsp extra virgin coconut oil. Blended until small chunks
• Quick, easy hummus: 1 can organic chickpeas, rinsed well & drained. 2tbsp tahini, juice of 1 lemon, 1 pinch pink Himalayan sea salt, 1tbsp cumin. Blend all until smooth. Add 1 pinch paprika to sprinkle for serving.
• A side of greens: Steamed broccolini & green beans. Drizzled with a tahini dressing- 2tbsp unhulled tahini whisked with 2tbsp apple cider vinegar. Sprinkle with slivered almonds.

This article provides general information and is not intended to constitute advice. All care is taken to ensure information is accurate and relevant. Please see your Practitioner for health treatments and advice.