Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Workshops 12 month plans only. Offer ends 23/11/2024. See terms.
Join now
Photo of Quinoa, carrot and cottage cheese slice by WW

Quinoa, carrot and cottage cheese slice

1
Points® value
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
8
Difficulty
Moderate
Quinoa slice that's perfect for cutting into portions for a week's worth of lunches.

Ingredients

Egg(s)

8 medium

97% fat-free cottage cheese

½ cup(s), (125g)

Cooked quinoa

1 cup(s), (200g)

Carrot(s)

2 medium, finely grated

Zucchini

1 medium, coarsley grated

Fresh chives

1 tbs, chopped

Fresh basil

1 tbs, chopped, plus extra leaves to garnish

Cherry tomatoes

150 g, quartered

Pumpkin seeds (pepitas)

1 tbs, (pepitas)

Balsamic vinegar

2 tsp, white

Olive oil

1 tsp

Instructions

  1. Preheat oven to 200°C. Lightly grease a 16cm x 26cm (base measurement) baking tin with oil. Line base and sides with baking paper.
  2. Whisk eggs and cottage cheese in a large bowl until combined. Add quinoa, carrot, zucchini, chives and chopped basil. Season with salt and pepper. Pour mixture into prepared tin and smooth the surface with the back of a spoon. Bake for 25–30 minutes or until golden and just set.
  3. Meanwhile, combine tomatoes, pepitas, vinegar and oil in a small bowl. Serve slice with pepita salsa and extra basil.

Notes

SERVING SUGGESTION: Cucumber ribbons and baby lettuce. TIPS: You will need to cook about ⅓ cup (65g) raw quinoa to get 1 cup (200g) cooked quinoa. Store any leftovers in an airtight container in the fridge for up to 2 days. Store salsa in a separate container. Reheat slice in the microwave or enjoy cold.

You might like

You might like