Quinoa, Ham & Veggie Loaf
Makes 9 slices
Ingredients:
1 medium-sized courgette, grated
8 eggs plus 2 egg whites, beaten
1 small carrot, peeled and grated
360g cooked quinoa (150g uncooked weight)
70g ham, chopped
1 vine-ripened tomato, thinly sliced
5 fresh basil leaves, chopped
a pinch of sea salt and ground black pepper
3⁄4 tsp balsamic vinegar
30g feta cheese
Method:
Preheat oven to 180°C/350°F. Line the base of a large loaf tin with baking paper.
Remove as much excess water as you can from the courgette by squeezing it between sheets of kitchen roll. Place in a large mixing bowl.
Add the remaining ingredients, except for the feta, and mix well. Transfer to the tin and spread evenly. Crumble the feta over the top. Bake for 25 minutes, or until golden and firm in the centre.
Slice into 9 pieces. Serve warm or cold.
Store any leftovers in an airtight container and refrigerate for up to 3 days.
Tip: Makes a great grab and go breakfast or snack.
Per slice: 163 calories 7g fat
13g carbs 12g protein