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Zucchini, quinoa and almond pie
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Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Savory vegetarian pie with zucchini, herbs, and toasted almonds for a satisfying crunch.
Ingredients:
  • 260g quinoa
  • 750ml vegetable stock
  • 4 spring onions, chopped
  • 20g almond
  • Zest and juice of 1 lemon
  • 187.50 ml finely grated vegetarian hard cheese, plus extra to serve
  • 40.00 ml fresh flat-leaf parsley, finely chopped, plus extra leaves, to serve
  • 40.00 ml fresh mint, finely chopped
  • 2 eggs lightly beaten
  • 5-6 small zucchini, thinly sliced lengthways
Instructions:
  • 1. Preheat the oven to 180C and prepare a 20cm round springform tin by greasing and lining the base with non-stick baking paper. 2. In a large saucepan, combine quinoa and vegetable stock. Bring to a boil, then reduce heat to low and simmer covered for 10 minutes until quinoa is tender and the stock is absorbed. 3. Remove the saucepan from heat and let it sit covered for another 10 minutes before using.
  • Uncover the quinoa and gently mix in almonds, lemon zest and juice, two thirds of the vegetarian hard cheese, spring onion, mint, parsley, and eggs.
  • Layer half of the quinoa mixture in the tin, pressing it flat. Add half of the zucchini slices on top. Spread the rest of the quinoa mixture and press it flat. Arrange the remaining zucchini slices over it. Season with salt and pepper, then sprinkle the rest of the cheese. Bake for 30-40 minutes until golden. Let it rest in the tin for 10 minutes before serving with extra mint, parsley leaves, and toasted almonds on top.

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