Late lunch today: quinoa crusted quiche with tomatoes.
1 cup of cooked quinoa
6 eggs beaten
1/4 cup of shredded mozzarella
1/2 cup of skim milk
1/2 tsp of cornstarch
1 tbsp of italian seasoning
Grease a round pan. Arrange on the bottom the quinoa.
In a large bowl, mix together the eggs, cornstarch, milk, cheese and spice. Place the tomatoes top and cook for 30 to 35 on 375.
- 1 cup of cooked red quinoa
- 2-3 medium size beets
- 1/2 cup of edamame
- 1/4 cup cherry tomatoes cut in half
- 1/4 cup of feta cheese
For the dressing:
- 1/4 cup of olive oil
- 2 tbsp of agave
- Juice and zest from one lemon
Preheat the oven to 400. Roast the beets for about 45 to 50min. When they are ready, peel them and slice them. Place first the quinoa, then the beets and the edamame. Top with tomatoes and feta cheese. To make the dressing, mix all the ingredients and drizzle on top.
I had arancini with rice and different types of stuffing many times. I never made them. This is my first time. I try to adapt the traditional recipe to a more healthier approach and add to it a delicate touch. Usually arancini are fried in oil but I baked mine for about 30 to 35 minutes. You can serve them with tomato salsa, avocado sauce, wasabi.. Whatever you have in the fridge! I topped mine with wasabi because like a true moroccan, I always like to add a touch of spicy to my food.
- 2 cups of cooked quinoa
- 1 tbs olive oil
- 2 tbsp of dried basil
- 1 tbsp of garlic powder
- 1/4 cup of shredded Parmesan
- 1 cup of flavored breadcrumbs
- 1 cup of mozarella cut into small bites
- 2 eggs beaten
In a large bowl, mix the quinoa with the spices, olive oil and Parmesan. With wet hands form a small ball, about 2 inches diameter and insert inside a small piece of mozarella. Cover up the whole to completely close the arancini. Coat it in the eggs then in the breadcrumbs.
Heat up the oven to 400 and bake for 30-35. Serve hot.