Here is a quick way to satisfy a vegetarian friend: Quinoa crust tart
Appetizer

Here is a quick way to satisfy a vegetarian friend: Quinoa crust tart

January 26, 2014

One of my friend is allergic to wheat and she has become a vegetarian.  I was super exited to have her for dinner for a little girly chit-chat since we do not see each other that often!  But wow… she had me challenged!  That was great actually, I came up with a new recipe and she got really impressed.

I decided to share my little secret as you may have a vegetarian friend too and trust me this  tart will be enjoyed.

For my friend, I had prepared small vegetable tarts on a quinoa crust.  I was quite simple, tasty and it looked nice.

Quinoa

 Suggestions:

  • I added a drizzle of olive oil and herbes de Provence, I just love that.
  • You can serve it as an appetizer, with a soup or a salad.

Are you going to prepare it for the vegetarian in your life or yourself?  Let me know if you did!

Quinoa (3

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Quinoa crust tart

Portions: 6 mini tarts (2 and a half inches each)

Ingredients

  • - 1 cup of Quinoa
  • - 3 eggs
  • - 500ml of water
  • - 6 table-spoon of mustard
  • - 3 zucchinis
  • - 1 red pepper
  • - Grated cheese of your choice
  • - Salt, pepper

Instructions

  1. - In a pot, pour the water, once it is boiling, add the quinoa.  I would say it needs to cook about 20-25 minutes.  Allow to cool down.
  2. - In a bowl, beat the eggs, add salt and pepper to taste.  Add the quinoa, previously drained.  Mix.  Spread a thick layer in your individual molds (mine are like mini cheesecake molds).
  3. - On each of them, spread a spoon of mustard - I prefer whole grain mustard ''A l'ancienne''.
  4. - Wash your zucchinis and slice them thin.  Put them on your crust.
  5. - Cut your red pepper in brunoise and distribute them on your pie as a topping.  Add your grated cheese.  On this one, I did not put any cheese, but the first time I did it I added crumbles of goat cheese.
  6. - Cook in the oven 15-20 minutes or went your  zucchinis look ready.
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