• Superfoods Tomato Tart

    This gluten free delight combines the goodness of 4 superfoods – cherry tomatoes, broccolini, asparagus and quinoa. The best part is, if you don’t tell them they won’t even guess!
    Serves: 8

    See Recipe

Ingredients

  • 190g (1 cup) white quinoa, rinsed and drained
  • 500ml (2 cups) water
  • 400g (2 punnets) Cherry Burst tomatoes
  • 1 tablespoon olive oil
  • 2 eggs, lightly beaten
  •  50g (1/2 cup) parmesan, finely grated
  • Salt
  • Pepper
  •  150g soft goat’s cheese
  •  150g ricotta cheese
  •  2 tablespoons fresh parsley, chopped
  •  2 tablespoons fresh chives, chopped
  •  2 teaspoons lemon rind, finely grated
  • 1 bunch broccolini
  • 1 bunch asparagus, tips only
  •  Fresh basil leaves, to serve
  •  Balsamic vinegar, to serve

Method

    1. Place the quinoa in a small saucepan with the water. Stir to combine and bring to the boil over medium-high heat. Reduce heat to low, cover and simmer for 12 minutes or until the water is absorbed. Remove from the heat and set aside to cool.
    1. Preheat oven to 180C. Line a baking tray with baking paper. Place the tomatoes on the tray and drizzle with the olive oil. Roast for approximately 10 minutes or until tender. Set aside.
    1. Place the cooled quinoa in a large bowl with the eggs and grated parmesan. Season with salt and pepper and stir until well combined.
    1. Lightly spray a 26cm non-stick fluted tart tin with a removable base with oil. Press the quinoa mixture evenly and firmly into the base and side of tin to form a thick crust. Place on a baking tray and bake for 15 minutes or until light golden.
    1. Steam asaparagus tips in a steamer basket for 5 minutes
    1. Steam broccolini in a steamer basket for 3 minutes.
    1. Combine the goat’s cheese, ricotta, parsley, chives and lemon rind in a bowl. Mix until smooth. Spread the cheese mixture over the quinoa base. Top with the asparagus tips, broccolini and the roasted tomatoes and roast for a further 5-10 minutes or until warmed through. Sprinkle with the basil leaves and lightly drizzle with the balsamic vinegar.

Health Notes:

Tomatoes combined with broccolini are a nutrient powerhouse that are more potent cancer fighters when eaten together than in separate meals.