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Quinoa, carrot and cottage cheese slice

Name: Quinoa, carrot and cottage cheese slice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 8 medium Egg(s); 0.5 cup(s) 97% fat-free cottage cheese (125g); 1 cup(s) Cooked quinoa (200g); 2 medium Carrot(s) finely grated; 1 medium Zucchini coarsley grated; 1 tbs Fresh chives chopped; 1 tbs Fresh basil chopped, plus extra leaves to garnish; 150 g Cherry tomatoes quartered; 1 tbs Pumpkin seeds (pepitas) (pepitas); 2 tsp Balsamic vinegar white; 1 tsp Olive oil

Points® value

Total Time

45 min

Prep

15 min

Cook

30 min

Serves

Difficulty

Moderate

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

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.

Notes

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.

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Quinoa, carrot and cottage cheese slice

Ingredients

Instructions

Notes

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