I am promising this recipe here since last week, but other issues have become more important, such as the post about quinoa or Edu `s cold that is stronger this week.
Well, his recipe came about because I wanted to make a savory tart without using the normal ingredients with gluten and lactose (flour and butter), not because I am intolerant, but I was craving a lower calorie, healthier version and test my palate as well.
After some research I found that many bloggers already had released this task and decided to try a Quinoa crust.
The filling is very flexible; I leave mine below, but may vary depending on your taste and budget.
This is also a great option to have at children's parties, full of vegetables and you can add chicken / tuna / mozzarella and/or send to school in their lunch box or for a picnic.
There is a really cool thing of this crust, you don`t need the rolling pin. The hands yes, they are the key, so bring them to help when spreading the quinoa mix.
Ingredients for the base:
-1 Cup of cooked quinoa
-1 Egg (for vegans, substitute 1tbsp of flax seeds + 2tbsp of water)
- 3 tbsp oats
-salt and black pepper to taste
- dried oregano to taste
Turn the oven at 170 ° C.
Add all ingredients and mix well.
Choose an non stick tin (I used one with 20cm of diameter that I brushed with oil only to ensure that removal would be easier), place the mix in and with your hands slightly wet, fill the entire bottom surface and edges.
Now, cook for about 20 minutes or until the bottom is cooked.
- 1/ 2 small courgette
-1/2 small carrot
- 1 egg
- ½ cup of almond milk
- ½ mozzarella (shredded)
-1/2 red onion (small), chopped
- mix of seeds: sesame, poppy and pumpkin
- Salt, black-pepper and a herbs mix to taste
Leave the oven on 170 ° C.
Once the pie is cooked, place the dry elements on the bottom, mix the egg with the milk and seasonings, mix well and then pour on top of the other elements already arranged.
Bake until the filling is cooked (15 minutes in this case because it is a very small tin).