Tri-Quinoa, Amaranth & Cauliflower Cheese Bake

I used a combination of amaranth and the three colours of quinoa — red, cream and black.

1 cup tri-quinoa & amaranth mix
2 cups water
1 cup ricotta cheese
200g cauliflower, finely chopped
2 tablespoons finely sliced mint leaves
3 eggs, lightly beaten
salt and freshly ground black pepper to taste

Place the quinoa and amaranth mix in a fine sieve and wash under cold water. Place in a saucepan with the 2 cups of water. Bring to the boil, then simmer gently for about 15 minutes or until cooked and the water is absorbed. Cool.

Combine with the remaining ingredients. Place in an oiled 21cm x 16cm baking dish.

Preheat the oven to 180°C. Bake the cauliflower mixture for about 35 minutes, until set. Cut into squares to serve.

Great topped with chilli mayonnaise and served with crispy, oven-fried cavolo nero. Serves 4-6.


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