Quinoa, tomato, asparagus and goat’s cheese tart #taste.

This was one of the fabulous tarts someone whipped up for book club.
The crust is made from quinoa ..who knew that was a thing…and that it could be so delicious!
Low calorie, low fat and gluten-free – what’s not to love?

You need for one tart :

190g (1 cup) quinoa, rinsed, drained
1 teaspoon vegetable stock powder
500ml (2 cups) water
400g grape tomatoes
2 bunches asparagus, trimmed, halved
2 eggs
50g (1/2 cup) parmesan, finely grated
150g soft goat’s cheese
150g low-fat ricotta
2 tablespoons fresh continental parsley, chopped
2 tablespoons fresh chives, chopped
2 teaspoons lemon rind, finely grated
Fresh basil leaves, to serve
Balsamic vinegar, to drizzle

• Place the quinoa in a small saucepan with the stock powder and 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.
• Preheat oven to 180C/160C fan forced.
• Line a baking tray with baking paper.
• Place the tomatoes and asparagus on prepared tray.
• Spray with olive oil. Roast for 8-10 minutes or until tender. Set aside.
• Place the cooled quinoa in a large bowl.
• Add the eggs and grated parmesan. Season and stir until well combined.
• 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.
• 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 roasted tomatoes and asparagus.
• Roast for a further 5-10 minutes or until warmed through.
• Sprinkle with the basil leaves and lightly drizzle with the balsamic vinegar.
• Delicious