Makes 8-10


  • 330g (2 cups) cooked quinoa
  • 2 tbsp chia seed mixed with 5 tbsp waterItalian Quinoa Bakes 1
  • 1 small white onion
  • 2 stalks celery
  • 2 cloves garlic
  • 225g (1 cup) kale – stems removed, finely chopped
  • 1 small courgette
  • 75g (½ cup) grated sweet potato
  • Handful flatleaf parsley chopped
  • Handful fresh basil chopped
  • 50g (½ cup) gluten–free oats
  • 5 tbsp rice flour
  • 1 level tsp xanthan gum
  • 2 tsp white wine vinegar
  • Juice and zest 1 lemon
  • 35g (¼ cup) sunflower seeds
  • 1 heaped tsp of italian mixed herbs
  • 1 tbsp tahini
  • Salt and black pepper to taste


  1. Preheat oven to 190°C (Gas Mark 5, 375°F).
  2. Mix the chia seeds and water in a small dish and refrigerate for 15 mins.
  3. Spiralise the courgette and squeeze out any excess liquid.
  4. In a food processor (or finely dice by hand) blitz the celery, onion and garlic, transfer to a pan and sweat lightly until softened.
  5. Remove chia seeds from the fridge and place all the remaining ingredients together in a bowl.
  6. Use your hands to combine the mixture well.
  7. Shape into rounds and place on a baking tray.
  8. Cook for 12 minutes then turn over and cook for a further 12 minutes.
  9. Remove from the oven and allow to cool slightly.
  10. Serve with fresh rocket and a tomato, basil and red onion salad.

Per 100g Calories: 163, Carbohydrates: 22.0g, Sugars: 3.2g, Fat: 4.8g, Saturates: 0.6g, Protein: 6.4g, Salt: 0.35g

Taken from June 2018 (Issue 39) Vegan Life Magazine

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