Quinoa, carrot and cottage cheese slice
1
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
Quinoa slice that's perfect for cutting into portions for a week's worth of lunches.
Ingredients
Egg(s)
8 medium
97% fat-free cottage cheese
½ cup(s), (125g)
Cooked quinoa
1 cup(s), (200g)
Carrot(s)
2 medium, finely grated
Zucchini
1 medium, coarsley grated
Fresh chives
1 tbs, chopped
Fresh basil
1 tbs, chopped, plus extra leaves to garnish
Cherry tomatoes
150 g, quartered
Pumpkin seeds (pepitas)
1 tbs, (pepitas)
Balsamic vinegar
2 tsp, white
Olive oil
1 tsp
Instructions
1
Preheat oven to 200°C. Lightly grease a 16cm x 26cm (base measurement) baking tin with oil. Line base and sides with baking paper.
2
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.
3
Meanwhile, combine tomatoes, pepitas, vinegar and oil in a small bowl. Serve slice with pepita salsa and extra basil.
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