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Greek Style Quinoa and Veggie Bake

  • difficulty

    easy

  • serves

    6

  • cooks in

    45 to 60 mins

  • calories

    376 per serving

Ingredients

  • 5 small or 3 medium courgettes, cut lengthways to make several thin slices
  • 1 large sweet potato cut lengthways to make several thin slices
  • 1/2 butternut squash, sliced to create several thin slices
  • 40g fresh parsley, chopped
  • 1 sprig thyme leaves, chopped
  • 600g baby spinach
  • 1 tbsp extra virgin organic olive oil
  • Pink Himalayan salt and black pepper

Sauce Ingredients
  • 150g fresh parsley
  • 8 tbsp tomato paste
  • 1 tin of tomatoes
  • 2 tsp organic maple syrup
  • Pink Himalayan salt and black pepper
  • 150g cooked brown or green lentils
  • 180g cooked quinoa
  • 150g fresh basil
  • 150g parsley
  • 2 spring onions
  • 1 tsp fresh chilli seeded and finely chopped

Cooking Directions

  1. Preheat oven to 170c.
  2. Roast the vegetable strips - on a tray lightly oil with coconut oil, dust with thyme, parsley, pink salt and black pepper. Roast for 12 mins or until tender.

  3. Meanwhile, drain the juice from the tin tomatoes using a sieve and combine tomatoes with parsley, basil, salt and pepper, tomato paste and maple syrup in a blender/food processor and pulse until it forms a paste.

  4. In a separate bowl combine the lentils, quinoa, spring onions, parsley, basil and chilli mix together. Add the tomato paste mix to the quinoa mix and combine thoroughly.

  5. In a lasagne dish (roughly 24x14cm) layer the ingredients, alternating vegetable slices.

  6. Start with a base layer of sweet potato, baby spinach and quinoa mix and feta cheese crumbled over, before the next layer of vegetables.

  7. Make 2 layers of quinoa mix and 3 layers including the top and bottom of vegetables.

  8. Crumble the feta over the top before heating through in the oven at 170c for 40mins.

  9. Leave to stand for 10mins before serving with a side of steamed greens.

  10. Freeze/ refrigerate leftovers.