2.5 cups of cooked quinoa, rinsed well prior to cooking, and set aside to cool.
1 zucchini, roughly chopped
1/2 red capsicum
1 cup broccoli florets
1 bunch flat leafed parsley
1/2 bunch basil
pinch of salt and pepper to taste
1/4 cup nutritional yeast (optional)
2 tbsp chia seeds, soaked in 1/4 cup water
Step 1. Pre-heat oven to 200C/190F. Line an ovenproof loaf dish and set aside.
Step 2. In a blender, pulse the capsicum, zucchini, broccoli, parsley, basil, salt and pepper and nutritional yeast until finely chopped and mixed.
Step 3. In a large bowl, mix the quinoa and pulsed vegetables together, stir through the chia seeds well using your fingers to combine if necessary. Spoon into dish and press down.
Step 4. Cover with foil and bake for 45 minutes then remove from oven and allow to cool. Once cooled, invert onto a wire rack. If you prefer a crispy outside, bake for another 15 minutes on the wire rack.
Step 5. Slice and serve with a crisp, green salad. Enjoy!
Recipe: Nourish Magazine, Nov-Dec 2013, Pg. 90.