Quinoa, Tomato, Asparagus and Feta Cheese Tart

[cookie1]

Quinoa, Tomato, Asparagus and Feta Cheese Tart
Serves 8
Ingredients

190g quinoa, rinsed and drained
1 good teaspoon veg stock concentrate
500ml water
400g grape tomatoes
2 bunches asparagus
2 eggs
50g finely grated parmesan
150g Danish fetta
150g ricotta
2 tablespoons chopped parsley
2 tablespoons fresh chives.
2 teaspoons finely grated lemon rind
Preparation

Place water into bowl. Quinoa into basket and add to bowl.
Cook at 100 degrees, speed 3 until cooked. I found tri colour quinoa took longer to cook than white.
Set aside.
Roast tomatoes and asparagus in either AF or oven for about 10-12 minutes in oven, less in AF.
Set oven to 180 degrees C.
Place cooked quinoa into bowl, add eggs and parmesan. Mix speed 3, 10 seconds.
Spray a 26cm tart dish with oil. Press the quinoa mix into base and sides.
Cook 15 minutes, until golden.
Rinse bowl, combine fetta, ricotta, parsley, chives, and lemon rind in bowl. Mix speed 3, 10 seconds or until combined.
Spread the cheese mixture over the quinoa base.
Top with roasted tomatoes and asparagus.
Roast a further 10 minutes.

Photo



This is the thermomix version of a recipe in The Australian Women's Weekly, using feta instead of goat's cheese.

[judydawn]

You love your healthy salads cookie, it looks great.

[Cuilidh]

That looks delicious, Cookie.

[Cornish Cream]

A great recipe Cookie.