Quinoa and Vegetable Frittata

In my ongoing search for new and interesting ways to cook with quinoa, I came up with the following recipe which I'm really happy with.  I've since had some more ideas to increase the flavour of the finished product, but for a first attempt this was a tasty lunch and I just felt healthy after eating it.  I served it with some delicious slow roasted beetroots with peas.

What you will need:

• 1 1/2 cups of cooked quinoa
• 5 free range (ideally organic) eggs
• 1/2 cup almond milk
• 1/4 cup parmesan cheese, finely grated (optional, omit for dairy free version)
• 1 cup mushrooms, sliced
• 2 spring onions, finely sliced
• 1 clove garlic, crushed
• 1/2 cup sun-dried tomatoes
• 1/2 cup frozen peas, thawed 
• 1 small, ripe tomato
• olive oil
• 2 tsp tamari (gluten free)
• salt and pepper to taste

What you need to do:

1. Pre-heat oven to 185 degrees Celsius.

2. Fry mushrooms in olive oil with garlic.  Add spring onions and cook until softened.  Remove from pan and set aside to cool slightly.

3. In a mixing bowl lightly beat eggs and add almond milk, tamari and parmesan cheese (if using).  Add quinoa, cooked vegetables, peas, sun-dried tomatoes, salt and pepper and mix well.


4. Grease a baking dish and then pour in the mixture.  Place thin slices of tomato on the top of mixture.

5. Place in an oven for approximately 50 minutes, or until golden brown and cooked through.  Allow to sit for 5 minutes before serving.

Notes:  Great served cold as well, and a perfect lunchbox idea.

Step 3 - The mixture should be fairly thick but not solid like a dough

Step 4 - Before placing in the oven

Delicious served with slow roasted beetroots with peas