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Photo of Quinoa, carrot and cottage cheese slice by WW

Quinoa, carrot and cottage cheese slice

Points® value
Total Time
45 min
15 min
30 min
Quinoa slice that's perfect for cutting into portions for a week's worth of lunches.



8 medium

97% fat-free cottage cheese

½ cup(s), (125g)

Cooked quinoa

1 cup(s), (200g)


2 medium, finely grated


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


  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.


SERVING SUGGESTION: Cucumber ribbons and baby lettuce. TIPS: You will need to cook about ⅓ cup (65g) raw quinoa to get 1 cup (200g) cooked quinoa. Store any leftovers in an airtight container in the fridge for up to 2 days. Store salsa in a separate container. Reheat slice in the microwave or enjoy cold.