Lunchbox

Quinoa Veggie Slice

  • Easy

  • 35 mins

Super healthy, packed with nutrients and perfect for lunchboxes (or as a prep-before work snack). This slice is tasty on its own, but our delish Green Goddess Dressing takes it to new heights!

Recipe by nutritionist Casey-Lee Lyons, Live Love Nourish, @livelovenourishaus

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  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    48 mins

  • Servings

    2-4

Ingredients

SLICE

  • 1 cup quinoa, raw
  • 8 large eggs, whisked
  • 1 garlic clove, crushed
  • 1 red capsicum, deseeded & chopped
  • ½ cup kale leaves, finely chopped
  • 1 small zucchini, grated
  • 2 green spring onions, chopped
  • 200g cherry tomatoes, halved
  • 1 tsp curry powder
  • ¼ tsp turmeric
  • Sea salt & black pepper

 

GREEN GODDESS DRESSING

  • 1 ripe avocado
  • 3 tbsp extra virgin olive oil
  • 1 tbsp Capilano Active Manuka Honey
  • 2 green spring onions, chopped
  • ½ cup flat leaf parsley
  • 1 lemon, juiced
  • 1 garlic clove, crushed
  • 1 tsp apple cider vinegar
  • Pinch sea salt
  1. Pre-heat oven to 180°C. Grease and line a brownie tin with baking paper.
  2. Cook quinoa according to packet instructions. Drain and set aside. In a large bowl, whisk eggs thoroughly and mix in garlic, quinoa, capsicum, kale, zucchini, and spring onions. Add cherry tomatoes (reserving 8 halves), curry powder, turmeric and salt and mix until combined.
  3. Pour mixture into lined baking tray and press remaining tomatoes on top so they are visible cut side up. Bake in oven for 35 mins or until egg is cooked through.
  4. Meanwhile in a blender combine all dressing ingredients and mixt until desired texture (smooth or textured). Serve with warm quinoa slice.
  5. Store in an air-tight container in the fridge for up to 3 days.

Used in this recipe

Floral Manuka Honey

Distinctly herbaceous, caramel and smooth, Capilano Floral Manuka Honey is made by Aussie bees that have foraged the native Leptospermum (Manuka) flowers. It is as delightful at breakfast as it is squeezed into coffee, baking, marinades and dressings.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.

Find out more
  1. Pre-heat oven to 180°C. Grease and line a brownie tin with baking paper.
  2. Cook quinoa according to packet instructions. Drain and set aside. In a large bowl, whisk eggs thoroughly and mix in garlic, quinoa, capsicum, kale, zucchini, and spring onions. Add cherry tomatoes (reserving 8 halves), curry powder, turmeric and salt and mix until combined.
  3. Pour mixture into lined baking tray and press remaining tomatoes on top so they are visible cut side up. Bake in oven for 35 mins or until egg is cooked through.
  4. Meanwhile in a blender combine all dressing ingredients and mixt until desired texture (smooth or textured). Serve with warm quinoa slice.
  5. Store in an air-tight container in the fridge for up to 3 days.

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