Carrot, Zucchini and Quinoa Slice.

November 14, 2018

Carrot, Zucchini and Quinoa Slice.

Last weekend I had to take a couple of plates of finger food to  local party. I often go to Pinterest for inspiration, and I found a recipe from Kidgredients for 'Eggy Quinoa Cups', which were like little bites of eggy, cheesy, quinoa deliciousness.That was one sorted. Then I found an easy Carrot and Zucchini Slice recipe from thewhoot.com, and it was another winner. A couple of days later, and I wondered what a combination of the two recipes, with a couple of little additions would be like. It was actually a winner; easy to make, nutritious and very tasty. Depending on what size you cut it into, it makes either finger food, or lunch, and if you added salad it would make a light dinner. In fact, I just warmed up a piece for my lunch today.


  • 1 cup cooked quinoa. (approximately 1/2 cup uncooked, cooked as per packet directions)
  • 6 eggs
  • 1/2 cup gluten free self raising flour
  • 1/4 cup vegetable oil
  • 1 large carrot, grated
  • i large zucchini, grated
  • 1 cup grated tasty cheese
  • 1 tablespoon Dijon mustard
  • 1 onion, finely chopped
  • 3 rashers bacon diced (optional, omit for vegetarian)
  • salt and pepper to taste


  1. Preheat oven to 160C, and line a slice tin with baking paper
  2. Brown the onion and bacon if using.
  3. Beat the eggs, add the flour and whisk till smoth.
  4. Add the Dijon mustard, oil, carrot, zucchini, onion and bacon (if using) and cheese into the egg and flour mix.. Stir well to combine.
  5. Pour into the prepared tin and bake for about 30 minutes or until firm and set. 
  6. Cool in the tin for about 15 minutes. Slice to desired size and enjoy.

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