Quinoa, carrot and cottage cheese slice
97% fat-free cottage cheese
½ cup(s), (125g)
1 cup(s), (200g)
2 medium, finely grated
1 medium, coarsley grated
1 tbs, chopped
1 tbs, chopped, plus extra leaves to garnish
150 g, quartered
Pumpkin seeds (pepitas)
1 tbs, (pepitas)
2 tsp, white
- Preheat oven to 200°C. Lightly grease a 16cm x 26cm (base measurement) baking tin with oil. Line base and sides with baking paper.
- Whisk eggs and cottage cheese in a large bowl until combined. Add quinoa, carrot, zucchini, chives and chopped basil. Season with salt and pepper. Pour mixture into prepared tin and smooth the surface with the back of a spoon. Bake for 25–30 minutes or until golden and just set.
- Meanwhile, combine tomatoes, pepitas, vinegar and oil in a small bowl. Serve slice with pepita salsa and extra basil.