Ingredients 1 cup uncooked quinoa
(I used black but any colour is fine)
3 cups vegetable stock
Handful of fresh parsley
Good twist of pepper
2 cups grated zucchini
1 cup feta or goats cheese
1/3 cup parmesan cheese
1 broccoli head
3 green onions
Preheat the oven to 200C.
In a 9x13 inch baking dish mix the rinsed quinoa and snipped green onions.
In a jug, make 2.5 cups of the stock and mix in the pepper and fresh parsley leaves. Pour over the quinoa, give it a stir, and carefully slide into the oven.
Bake for 20 minutes then remove from the oven. The liquid should have evaporated, and the quinoa cooked by now. Mix in the chopped broccoli, and the grated and drained zucchini.
In a jug, make up the rest of the stock and mix in the goats cheese and egg. Pour over the quinoa, and place back in the oven for another 10-15 minutes.
Everything should now be cooked and mixed nicely. Sprinkle the quinoa casserole with parmesan cheese and return to the oven for 5 minutes, or until the cheese has melted.
I placed my casserole under the grill for 5 minutes to brown the top.