Ingredients

• Ingredients 4 cups cooked quinoa, or two cups uncooked 2 tablespoons vegetable bouillon powder (for the quinoa cooking water) Olive oil, sunflower or coconut oil 4 teaspoons egg replacer (plus liquid) 2 onions (one red, if desired) 5 cloves garlic 2 teaspoons nutmeg Pinch cayenne pepper 4 cups of baby-spinach leaves 3 cups vegan sour cream or coconut cream 2 teaspoons organic lemon zest ¼ teaspoon freshly ground black pepper 1 grated carrot 1 teaspoon turmeric

Preparation

• Preparation If cooking the quinoa: cook in water and bouillon, until the ‘tail’ comes out of the seed. Method Preheat oven to 350F/175C. Oil a 20 x 20cm baking dish or line with baking paper. Whisk egg replacer and water and leave to sit. Sauté chopped onions and garlic in a little oil for several minutes, until clear. Add nutmeg and cayenne, then spinach, and sauté for a few minutes. Combine with the egg mixture. Mix well, then add quinoa, carrot, lemon zest, pepper, turmeric and cream. When well mixed, pour into the baking dish. Bake for one hour or until the edges are brown. After cooking, leave to set for ten minutes. Serves six as a main dish. Serve with steamed greens or salad. Can be served hot or cold. Perfect for lunch boxes.