Comfort food

We had a busy weekend, filled with good food, good friends, and lots of laughs. I was, however, battling a cold so a quick comfort meal was in order last night.

I had a bag of quinoa in the cupboard which needed to be used. A few additions later, we had a warm quinoa and vegetable bake on the table for dinner.

I loved the crunch of the quinoa, and the creaminess of the cottage cheese. The dish is much better served warm, but reheats well in the microwave the next day.

This is also one of those dishes that you could make with whatever ingredients you have in the fridge. I opted for spinach, capsicum and zucchini, with some semi-dried tomatoes thrown in for good measure,  but you could also easily add pancetta or ham if you wanted to.

Quinoa and vegetable bake

Ingredients
- Bag of spinach - wilted and chopped
- 1 onion, peeled and diced
- 2 cloves garlic, crushed
- 1 zuchini, diced
- 1 carrot, grated
- 1 red capsicum, diced
- handful of chopped semi dried tomatoes
- handful chopped fresh herbs (I used thyme, oregano and rosemary)
- 2 cups cooked quinoa
- 1 cup low fat cottage cheese
- 2 eggs, beaten

Method
1. Preheat oven to 180 degrees celcius and lightly spray baking dish with olive oil spray.
2. Heat a small amount of olive oil in a frypan, and add vegies and garlic. Saute until softened then transfer to a medium bowl.
3. Add the herbs, quinoa, cottage cheese and eggs, and stir until well combined. Season to taste.
4. Pour mix into the prepared baking dish, and bake for 60 minutes or until set.
5. Slice and serve!

Happy baking :)