Like a lot of my meals, this recipe came from things I needed to use up. In this case some roast pumpkin and a load of cooked quinoa. Quinoa is pretty awesome – it is a complete protein meaning it contains all essential amino acids. Essential amino acids are the ones your body can’t make – you have to get them from somewhere else and for most people the best source is meat. Quinoa is therefore very handy for vegetarians… Change the amounts depending on what you’ve got on hand, how big your baking tin is and how many people you want to feed!
Ingredients:
2 cups cooked quinoa
1 cup left over roast pumpkin
1/2 cup roasted red pepper / capsicum
Handful of semi-dried tomatoes
1 cup spinach leaves
Few torn leaves of basil
Haloumi cheese
6 eggs beaten
Preheat the oven to 180 degrees celcius. Mix all the veg and quinoa in a baking tin, pour over the beaten eggs and stir everything up. You want enough eggs to just cover your veg. Lay strips of haloumi cheese over the top and sprinkle with mild paprika.
Bake for 15-20 minutes or until its bouncy and the knife comes out clean. Slice and serve with green salad or store in the fridge and eat cold!