Italian Quinoa Bakes

Makes 8-10

Ingredients

• 330g (2 cups) cooked quinoa
• 2 tbsp chia seed mixed with 5 tbsp water
• 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

Method

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