Quinoa and broccoli bake with feta

Ingredients

For 1 serving

• Quinoa60 g
• Broccoli150 g
• Feta40 g
• Eggs1
• Spring onions1
• Extra virgin olive oil1 teaspoon
• Lemon zest2 g
• Black pepperto taste
• Saltto taste

Contains: lactose, eggs,

In season: October – March

Method

1. Rinse the quinoa in a sieve until the water runs clear, to remove its bitterness. Put it in a small pan with twice its volume of water, bring to the boil, turn the heat to minimum, cover and cook for 15 minutes, until the water is absorbed and the little spiral germ shows.
2. Meanwhile preheat the oven to 190 °C (conventional) and put a small pan of water on to boil. Break the broccoli into florets and cook them in salted water for 4 minutes, until tender; drain and chop roughly.
3. Thinly slice the spring onion and crumble the feta.
4. In a bowl mix the quinoa, broccoli, feta, spring onion, egg, grated lemon zest and a grind of black pepper; no salt needed, the feta is salty enough.
5. Grease a small tin with the oil, press in the mixture and bake at 190 °C for 20 minutes, until firm and golden on top. Let it rest for 5 minutes before turning out.