A light lunch and easy to make – a main dish from Veet’s kitchen.
1 bunch of spinach or silverbeet, washed well
250 g feta cheese
a handful of pitted olives, roughly chopped
1/2 cup grated cheddar (optional)
1 1/2 cups quinoa
gluten free herb salt
Put a 1/4 filled saucepan of water on to the stove to boil. Once boiling, place the spinach or silverbeet in the water and cook for 5 minutes or until it has wilted and cooked a little bit. Drain the spinach and let cool a little.
In a bowl whisk the eggs, crumble the feta and add the pepper. Place a saucepan of water on the stove with a teaspoon of herb salt, bring to the boil and then add the quinoa. Turn the heat to simmer and cook for 10 to 15 minutes; you know when the quinoa is cooked as a little white tip will appear. I then taste it to see if it is cooked. Strain the quinoa through a sieve.
Chop the cooked spinach or silverbeet finely and add to the feta and egg mixture. Pour into a baking dish, spread on the cheddar if you like and then spread the quinoa on top. Bake in a 200° C oven for 40 minutes or until the eggs are cooked. I can tell this by pressing on the top of the quinoa – if it is firm it is cooked, if it feels a bit gooey the eggs aren’t yet cooked.
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