Hooly dooley was I a popular mama-bird in the nest today! They were simple and quick and the little birdies were able to smear them with whatever they wanted. The baby-bird had mashed banana, the toddler-bird blueberries and the kid-bird went honey.
There is no fear like the last minute realisation that you must bring a plate to a get-together. I know the feeling of looking in the cupboard and maybe (on a good day) locating a stale box of twisties and half a soggy pear.
Fear not my little Nesters, bookmark this bad-boy and you will not experience that fear again.
One of our readers has submitted this BEAUTIFUL recipe to the nest (and we CANNOT wait to try it!)
She promises that it is healthy, not to difficult to make and very yummy! Her two little sons even approved!
Let me introduce you to Quinoa, Roasted Tomato & Asparagus Goats Cheese Tart.
1 Cup quinoa, rinsed, drained
1 Tsp salt –reduced vegetable stock
400g grape tomatoes
2 bunches asparagus, trimmed, halved
1 Tbsp olive oil
1 Tsp balsamic vinegar
½ cup finely grated parmesan
150g soft goat’s cheese
150g low-fat ricotta
2 Tbsp chopped fresh continental parsley
2 Tbsp chopped fresh Chives
2 Tsp finely grated lemon rind
Fresh basil leaves to serve
Place quinoa in a small saucepan with the stock powder and 2 cups water. Stir to combine and bring to boil over medium-high heat. Reduce the heat to low, cover and simmer for 12mins or until water is absorbed. Remove from heat and set aside to cool.
Preheat oven to 180C. Toss tomatoes and asparagus in the olive oil and balsamic vinegar and place on a roasting tray, season with sea salt and cracked pepper and roast for 10-15 minutes or until tender. Set aside to cool.
Place the cooled quinoa in a large bowl, add the eggs and grated parmesan and stir until well combined. Lightly oil a non stick tart tin with a removable base. Press the quinoa mixture evenly and firmly into the base and side of the tin to form a thick crust. Bake for 15mins or until light golden.
Combine the goat’s cheese, ricotta, parsley, chives and lemon rind in a bowl and mix until smooth. Spread the cheese mixture over the quinoa base. Top with the roasted tomatoes and asparagus and bake for a further 5-10mins or until warmed through.
To serve sprinkle with the basil leaves.
Thanks for sharing with the nest Kellie!
NESTERS: We always love hearing from you, so if you have a recipe that is a firm hit with your family we would love to hear from you! Just shoot us an email to firstname.lastname@example.org