Name: Quinoa, tomato, asparagus and goat's cheese tart
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 1
Ingredients: 190g (1 cup) quinoa, rinsed, drained; 1 tsp vegetable stock powder; 500ml (2 cups) water; 400g grape tomatoes; 2 bunches asparagus, trimmed, halved; 2 eggs; 50g (1/2 cup) parmesan, finely grated; 150g soft goat's cheese; 150g low-fat ricotta; 40.00 ml fresh continental parsley, chopped; 40.00 ml fresh chives, chopped; 2 tsp lemon rind, finely grated; Fresh basil leaves, to serve; Balsamic vinegar, to drizzle

Quinoa, tomato, asparagus and goat's cheese tart

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Prep Time:
20 minutes

Cook Time:
50 minutes

Total Time:
70 minutes

Indulge guilt-free with this nutritious, light, and gluten-free dish.

Ingredients:

190g (1 cup) quinoa, rinsed, drained
1 tsp vegetable stock powder
500ml (2 cups) water
400g grape tomatoes
2 bunches asparagus, trimmed, halved
2 eggs
50g (1/2 cup) parmesan, finely grated
150g soft goat's cheese
150g low-fat ricotta
40.00 ml fresh continental parsley, chopped
40.00 ml fresh chives, chopped
2 tsp lemon rind, finely grated
Fresh basil leaves, to serve
Balsamic vinegar, to drizzle

Instructions:

In a small saucepan, combine quinoa, stock powder, and water. Bring to a boil over medium-high heat, then simmer covered on low for 12 minutes until water is absorbed. Remove from heat and let it cool.
Preheat the oven to 180C/160C fan forced and line a baking tray with baking paper. Arrange the tomatoes and asparagus on the tray, then generously spray them with olive oil. Roast for 8-10 minutes until tender. Set aside.
In a large bowl, combine the cooled quinoa with the eggs and grated parmesan. Season to taste and mix until fully incorporated.
Spray a 26cm non-stick fluted tart tin with a removable base with oil. Press the quinoa mixture firmly into the tin to create a thick, even crust. Bake on a tray for 15 minutes until lightly golden.
In a bowl, blend goat's cheese, ricotta, parsley, chives, and lemon rind until smooth. Spread this mixture over the quinoa base, then add roasted tomatoes and asparagus on top. Roast for 5-10 minutes until warmed. Finish by sprinkling basil leaves and lightly drizzling with balsamic vinegar.

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