Golden Vegetable And Quinoa Bake With Herb Crust Recipe

About this recipe

Golden Vegetable and Quinoa Bake with Herb Crust is a hearty, protein-packed dish perfect for dinner. This German-inspired recipe combines nutty quinoa with vibrant vegetables like chow chow, carrots, and celery, layered with flavorful vegetarian mock chicken. The dish is topped with a crumbly oat flour herb crust infused with thyme and caraway seeds, then baked to golden perfection. Not only is this bake visually stunning, but it’s also rich in nutrients, providing 36g of protein per serving alongside 153g of carbohydrates and 15g of fiber. The comforting aroma of Schwartz Bay Leaves adds an authentic touch, making this a delightful meal for cozy evenings. Ideal for those seeking a balanced, high-protein vegetarian meal, this recipe is easy to prepare and perfect for sharing. Serve warm and enjoy the blend of textures and flavors that make this bake an unforgettable dining experience.

Ingredients

• - Forest Whole Foods Organic White Quinoa
• 3 Pack Fresh Chow Chow Vegetable I Fresh Chayote Squash I Pack Of 3
• 4 Pack Fresh Carrots - Pack Of 4
• 1 Piece Cucumber 1Pc
• 160G Vegetarian Kimchi, 160G
• 250 Ml La Tourangelle Thai Wok Oil, 250Ml
• - Schwartz Bay Leaves
• - Thyme Bunched Herb
• 75G Greenfields Berbere Spice Blend, 75G
• - Caraway Seeds Bwfo
• 100G Celery Salt, 100G
• - Potts Vegetable Stock Can
• - Jalpur Rice Flour
• 100 G Jumbo Garlic 100g
• - Biona Capers In Olive Oil
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Rinse the quinoa thoroughly under cold water to remove any bitterness.
2. 2. In a pot, bring the vegetable stock to a boil and add the quinoa, cooking for 15 minutes until tender.
3. 3. Slice the chow chow, carrots, cucumber, and celery into small bite-sized pieces.
4. 4. Heat La Tourangelle Thai Wok Oil in a pan and sauté the garlic until fragrant, around 1 minute.
5. 5. Add the sliced vegetables to the pan and stir-fry for 5 minutes until slightly softened.
6. 6. Mix in the vegetarian mock chicken, thyme, caraway seeds, and Greenfields Berbere Spice Blend, cooking for another 3 minutes.
7. 7. Preheat the oven to 180°C (350°F) and grease a baking dish with olive oil.
8. 8. Spread the cooked quinoa evenly in the baking dish as the base layer.
9. 9. Add the sautéed vegetable and mock chicken mixture on top of the quinoa layer.
10. 10. In a small bowl, combine oat flour, olive oil, salt, and black pepper to create a crumbly herb crust dough.
11. 11. Crumble the herb crust mixture evenly over the bake and garnish with Schwartz Bay Leaves for aroma.
12. 12. Bake the dish in the preheated oven for 20 minutes until the top is golden and crisp.
13. 13. Remove the bake from the oven and let it cool for 5 minutes before serving.
14. 14. Serve warm, garnished with additional thyme if desired.