Quinoa and kale frittata with avocado and tomato salsa
23 October 2017
Ingredients
- quinoa, 1/2 cup
- olive oil, 1 tbsp
- brown onion, 2 (diced)
- garlic, 2 tsp (optional)
- kale, 1 bunch (I prefer green over red or Tuscan)
- cos lettuce, 1
- spring onions, 1/4 cup (sliced)
- feta, 200 g (preferably Danish)
- parmesan, 1/4 cup (shredded)
- eggs, 3 (lightly beaten)
- avocado, 1 (chunks)
- cherry tomatoes, 1 punnet (halved)
- lemon, 1 (rind +/- juice)
Instructions
- Preheat oven to 180°C. Tear kale away from stems, tear or roughly chop kale and lettuce leaves.
- Cook quinoa with 1 cup water, adding a bit more water at the end if needed. When cooked, transfer to large bowl.
- Saute onions and garlic if using, until translucent. Add kale and cook for 3-5 minutes until bright green and slightly wilted. Add lettuce and cook for another minute or two.
- Add greens to quinoa and combine with spring onions, feta, and parmesan. Stir in eggs (beaten just enough to combine whites and yolks). Season to taste.
- Oil pie tin (or lasagne dish, or whatever you have!) and add quinoa mixture, spreading evenly with a spatula.
- Bake for around 40 minutes until set and golden brown.
- Meanwhile, combine avocado chunks, halved cherry tomatoes and lemon rind.
- Serve frittata with a side of salsa and extra feta, parmesan, or lemon juice if desired. Enjoy!