Zucchini & Quinoa Breakfast Loaf
I'm a huge fan of the humble egg, I eat at least one egg one way or another every day. I love to soft boil them for breakfast and lunch and if I'm at home by myself for dinner they will often feature as an omelette. I think I like them so much because not only are they delicious, I find they satisfy my hunger and keep me going in-between meals, I'm a very good snack-er! It's not always easy to whip out a pot of boiling water or a fry pan during the day so I've done quite a bit of testing to bring you an all in one egg meal.
This frittata style slice is packed with zucchini, so you can get your vegetable quota without even realising it. Zucchini is high in manganese which helps your metabolism process carbohydrates and proteins- umm, bring that on! It's also high in vitamin A and C which help fight inflammation such as arthritis and asthma.
This loaf is great for on the go and makes for a delicious breakfast. To make it you will need-
4 cups grated zucchini
1 cup cooked white quinoa
2 tbs buckwheat flour
1 tsp baking powder
1 large brown onion, roughly chopped
1 clove garlic, finely grated
1 tsp olive oil
200g full fat fetta
1/4 bunch parsley, finely chopped
1/4 bunch mint, finely chopped
1 small red chilli, finely chopped
1/2 tsp smoked paprika
1/2 tsp turmeric, ground
1 tsp cumin, ground
1 tsp coriander seeds, ground
1 tsp sea salt
Cracked pepper & salt
HOW IT'S DONE
Pre-heat your oven to 180 degrease Celsius, fan forced. Line a 25cm loaf tin with baking paper. Make sure you line the ends as well as the eggy mixture likes to stick! Place the grated zucchini in a colendar and sprinkle with sea salt. Let it sit for 10 minutes, then squeeze to drain out excess moisture. Gently fry the onion and garlic until translucent. Add the dry herbs an cook for a further minute. Combine all of the remaining ingredients together in a mixing bowl, stir with a spatula until fully combined. Add the onion, garlic and spices and combine. Don't freak out, the mixture will be very wet. This is why it needs quite a bit of time in the oven than your regular loaf bake. Pour mixture into the loaf tin and cook for 60-70 minutes. The top should be golden in colour and firm to touch when done. Turn out onto a cooking rack and serve immediately. It will keep in the fridge for up to a week, can be eat cold straight from the fridge or toast in a sandwich press to crisp up and warm through. Enjoy!
Photography by Andy Stavert