Zucchini, quinoa and almond pie

Recipes / Vegetarian

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

Recipe «Zucchini, quinoa and almond pie» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.