Gluten-free quinoa and vegetable bake

Gluten-free quinoa and vegetable bake with courgette, peppers, eggs and feta: a hearty oven classic with quinoa, veg and a creamy egg and milk mixture.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 30 min
• Total time: 45 min
• Calories: 380 kcal per serving
• Protein: 18 g
• Fat: 16 g
• Carbs: 42 g

Ingredients

• 3 organic eggs
• 1 courgette
• 150g quinoa (dry)
• 100g feta
• 150ml milk
• 2 tbsp olive oil
• 1 red pepper
• 1 yellow pepper
• 1 tsp oregano
• Salt
• Pepper

Method

You’ll need: oven · saucepan · baking dish · chopping board · knife · mixing bowl · sieve

1. Preheat the oven to 180 °C (160 °C fan). Cook the quinoa in salted water for 12–15 min, drain and let the steam escape briefly.
2. Chop the courgette and peppers and fry them in olive oil until slightly softened. Season with oregano, salt and pepper.
3. Mix the quinoa with the veg in a large bowl. Whisk the eggs with the milk, season and stir into the mixture.
4. Grease a baking dish with olive oil and spoon in the mixture. Crumble the feta over the top.
5. Bake at 180 °C for 20–25 min, until the mixture has set and the top is golden brown. Let it rest briefly before cutting.
6. Serve warm, on its own or with a green salad on the side.

Good to know

A bake like this makes for an easy evening. Everything goes into one dish without fuss, and at the end there's something warm and hearty on the table.

Swaps

Feta → goat's cheese (similar protein content, often a little stronger in flavour); milk → unsweetened almond milk (a dairy-free option; contains tree nuts); quinoa → buckwheat (gluten-free, contains fibre); olive oil → ghee (heat-stable and aromatic)

Allergens

Contains egg and milk products; gluten-free according to the ingredients, as long as the quinoa isn't contaminated with gluten-containing products. Usually well suited to children; during pregnancy it's no problem with pasteurised feta and thoroughly baked egg.