I discovered quinoa 2 or 3 years ago and was very intrigued by the taste. I never had it before because I wasn’t sur how to cook it and eat it. So I first started by only boiling it and mixing it to salads. Then I imagined “quinoa balls” basically cheese balls made of quinoa – a healthier version on my craving.
So I started making my quinoa balls when I changed my mind and decided to turn it into a crustless quiche with a last addition: truffle oil.
This is probably one of the most amazing quiche I ve tasted.
- 2 cups of cooked quinoa
- 1 cup of chopped tomatoes
- 1/2 cup fresh basil chopped
- 1 cup of shredded mozarella
- 4 eggs
- salt pepper
- 1 tbsp of truffle oil
Cook the quinoa according to the package direction. In a large mixing bowl, beat the eggs, add the cheese, tomatoes and basil. Add the cooked quinoa and the spices. Grease a large pan and pour the mixture. Bake for 40 to 45 minutes on 350 C.