I’ve spent a glorious weekend back home in the New Forest. I stuffed myself with mummy’s roast dinner for lunch so wanted to rustle up something I could have a spoonful of for dinner and to last me lunch for a couple of days. I saw this recipe on Pinterest for a bbq chicken quinoa bake and decided to make it veggie and Italiany.

1) boil a pint of water in a pan with half a packet of Tesco quinoa and bulgar wheat mix and simmer with a lid on for 20 mins.

2) chop a green pepper, 3 big mushrooms, slice a fresh tomato and a big handful of black olives, and set aside.

3) in a pan on the hob, bring a tin of tomatoes to the boil, add dried basil and oregano, and salt and black pepper. Cook for 5-8 minutes.

4) in a lasagne dish, mix the quinoa, tomato, then mix in the mushroom and green pepper and olives. Place the sliced tomato on top and grate over cheddar and parmesan.


5) bake on 190 degrees C for 25-30 minutes.

Can’t wait to have this for lunch tomorrow. I might use mozzarella or feta next time to make it more Italian.

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