Baked Quinoa with chilli vegetables


200g Quinoa

300 ml hot vegetable stock

1 tbs mixed herbs

2 tbs chives – chopped

2 eggs

175 ml cottage cheese

1 courgette

1 aubergine or 2 small ones

Half an Onion

400g tin of chopped tomatoes

2 tsp chilli powder – Hot or mil, your choice



I find Quinoa very bland so I tend to up the seasoning at times however the heat of the chilli veg will mask most flavours if you make it hot. Mrs Peter likes it mild though so I get busy with the herbs.

Pre heat the oven to 170 C

Make the Quinoa as per instructions. I put it in a jug, pour on the stock, stir and leave it for 10 minutes. Some prefer to do this in a saucepan over a gentle heat.

In a separate bowl beat the eggs, herbs and the cream cheese together and then stir in the chives.

When the Quinoa is cooled add it to the egg mixture and stir until combined.

Line and grease a baking dish ( I use a silicone one) and put the Quinoa mix in pressing down on it to get it flat and expel any air.

Put this in the oven for 30 minutes, keep an eye on it after 20 minutes, it should become golden and set.

Meanwhile have a glass of wine peel the courgette, onion and aubergine and cut them into small chunks. Put these in a saucepan for 5 minutes on a medium heat, stirring occasionally to prevent burning. I don’t put any oil in as they will produce their own liquid but you can put a tablespoon of water in to start them off if you wish.

Add the chilli powder and seasoning to taste and cook for another 2 minutes.

Add the chopped tomatoes and, if you wish, some garlic paste (Mrs Peter is not keen so I left it out).

Cook for another 10 minutes until slightly reduced and thickened.

When the quinoa is done cool slightly and then transfer onto a chopping board and cut into squares.

Load up your plate with quinoa and veg and enjoy this warming meal.