Go Back

One pot quinoa bake

Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • Olive oil
  • 3 garlic cloves
  • 1 large carrot grated
  • 1 large zucchini grated
  • 600 grams Tomatoes  ( saving 150 grams of cherry tomatoes cut in half for the top) *see note 
  • One handful of fresh herbs plus extra for garnish - I used parsley, oregano and basil combined 
  • Salt to taste 
  • 1 cup Quinoa
  • 2 cups Bone broth 
  • 1 cup Cooked lentils
  • Juice of half a lemon 
  • 1/4 cup  pitted Olives
  • 150 grams Feta 

Method
 

  1. Preheat your oven to 190 degrees Celsius. 
  2. In an oven and stove proof pan sauté the garlic,  onion, carrot and zucchini on medium heat with 3 tablespoons of olive oil for 5 minutes, stirring occasionally. Next add 450 grams of the tomatoes, finely chopped, a couple of pinches of salt and the fresh herbs ( saving some basil for garnish)  and sauté for another 10 minutes.  Stirring occasionally. 
  3. Rinse the raw quinoa in a sieve and add it to the pan followed by the lentils. Next add the broth and stir well.  Turn off the heat, cover with foil or an overproof lid and  transfer  to the oven for 45 minutes. 
  4. Remove from the oven and take off the foil. (Now is a great time to set aside some for your baby if you would like to purée) 
  5. Next, top with remaining tomatoes, olives, feta and lemon juice and place it back in the oven for another 15 minutes. 
  6. Top with basil and serve. 

Notes

* note-you can use any fresh tomatoes that you like for the sauce. Cherry tomatoes work best for the top but not essential.