Zucchini, quinoa and almond pie

Cooking Vegetarian Zucchini, quinoa and almond pie

This wholesome vegetarian pie is topped with zucchini, fresh herbs and almonds for crunch.

Lables: Fish free Gluten free Shellfish free Wheat free
  1. Preheat oven to 180C. Grease and line the base of a 20cm round springform tin with non-stick baking paper. Place the quinoa and vegetable stock in a large saucepan and bring to the boil. Reduce heat to low and simmer covered, for 10 minutes or until just tender and the stock has absorbed. Remove from heat. Set aside, covered for 10 minutes.
  2. Remove the lid from the quinoa and fold in almonds, lemon zest and juice, two thirds of the vegetarian hard cheese, spring onion, mint, parsley and eggs.
  3. Spoon half the quinoa mixture into the base of the tin and press flat. Lay half the zucchini over. Top with the remaining quinoa mixture and press flat. Arrange zucchini over the top. Season with salt and pepper and sprinkle with the remaining cheese. Bake for 30-40 minutes, or until golden. Leave in the tin for 10 minutes before removing. Serve topped with extra mint and parsley leaves and toasted almonds.

If you liked the recipe "Zucchini, quinoa and almond pie", tell your friends about it!

1 1/2 cups white quinoa
3 cups Massel vegetable liquid stock
4 spring onions, chopped
1/4 cup flaked almonds, toasted, plus extra to serve
Zest and juice of 1 lemon
3/4 cup finely grated vegetarian hard cheese, plus extra to serve
2 tbsp each finely chopped mint and parsley, plus extra leaves, to serve
2 eggs lightly beaten
5-6 small zucchini, thinly sliced lengthways

Adv

Autors
Preparation time
40
Cooking time
50
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Vegetarian
Posted by

Rate the recipe Zucchini, quinoa and almond pie

total votes: 1

You may need it

View product

Mixing Bowl Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments