I have invited a guest to my website to prepare a recipe. Felicia is a 40 years old Romanian woman, she spent most of her life in the US. She now has returned to Romania with her American husband and her two children and lives in Cluj Napoca for now
While in the US, she worked at a health food store for a few years and she became fascinated with nutrition and healthy lifestyle.
Here a few words from Felicia:
"Since having kids, eating healthy and incorporating fresh and seasonal fruits and veggies in our diet had become even more of a goal. We enjoy the availability of fresh crops in Romania and our weekly trip to the farmer's market has become a nice tradition for my kids and I. I enjoy cooking a lot and my greatest pleasure is having a full table, sharing food and hearing life stories. Life is better when done around the table"
My request was to prepare a gluten free, lactose free recipe.
Felicia proposed to bake a quinoa based tart with a mix of seasonal vegetables, she normally prepares this recipe with a filo pastry base but adapted her usual recipe to my gluten free requirement.
We had great fun realizing the recipe and enjoyed eating it. THANK YOU FELICIA
The step by step recipe in details
The vegetables are lightly washed and peeled.
All the ingredients for the crust are assembled
The roughly cut vegetables are ready to go to the oven on a lined tray with some olive oil (you can also use parchment paper) and will be cooked for around 40 minutes
In the mean time, the quinoa is cooked in 1 and 1/2 time of water in a pan for around 15 minutes. Once cooked, the quinoa, ground flax, salt and some water are combined to obtain a sticky consistency.
The preparation is laid in a fine layer on a lined tray before going to the oven for 15 minutes.
The cooked vegetables are added on top of the quinoa crust with some chopped parsley and 2 eggs beaten before going to the oven for 10-15 minutes (for a vegetarian version, a pesto made with fresh herbs can replace the eggs)
Finished and ready to eat!
Quinoa base tart with seasonal vegetables
for the crust
1 cup of uncooked quinoa (for more informations read my article on quinoa)
3 Tbsp of ground flaxseed
for the topping
a choice of seasonal vegetables (for additional informations on seasonal vegetables )
Preheat the oven on 180˚. Peel and slice the vegetables in large pieces. Place them on a lined tray with some olive oil and roast in the oven for approximately 40 minutes or until soft.
Precook the quinoa in water for 10-15 in 1- 1/2 cup of water.
Mix in a bowl the cooked quinoa, the ground flaxseeds, salt and water to get a sticky consistency. Lay on a tray lined with parchment paper and some olive oil on a fine layer. Cook in the oven for 15 minutes.
To assemble the tart, lay the cooked vegetables on top of the quinoa crust, add the 2 beaten eggs (to add a pesto would be a nice vegetarian alternative) and cook in the oven for 10-15 minutes.