PIE ZUCCHINI AND QUINOA GLUTEN FREE

Pie gluten free quinoa in two versions “with and without milk” extremely versatile, can be an appetizer, part of a brunch or happy hour, contour.

Consumption usually quinoa because from a nutritional point of view is an almost complete food, has a very high content of protein of high biological value and almost complete. In particular, it is rich in lysine, an amino acid lacking in cereals. Quinoa contains mostly carbohydrates with low glycemic index and fat nobles. In descending order are the following minerals: potassium, phosphorus, magnesium, calcium, selenium, sodium, iron, zinc and copper.

Ingredients for 10 cakes of 11 cm diameter or 75 patties of 4 cm diameter:

• 800 g courgettes
• 250 g eggs
• 300 g quinoa
• 600 ml water (to cook the quinoa)
• 20 basil leaves
• 10 mint leaves
• zest of 1 lemon (or alternatively “with milk” 75 g hard cheese or semi-cured, I used a goat caciotta black pepper)
• 1 clove garlic
• 5.4 g salt

How to prepare the quinoa

Place the quinoa in a dense mesh strainer and wash well under cold running water to remove the saponin a bitter substance and anti-nutritional.

Boil 600 ml of water, pour 300 grams of quinoa, and cook on low heat for 20 minutes until all the water. When cooked, let it sit for a few minutes. Blend it coarsely.

How to prepare the patties

Tick and wash the zucchini, grate with a grater with large holes and squeeze gently.

Chop the basil and mint.

Grate the lemon zest (or the version “with milk” grate cheese chosen).

In a bowl, combine the cooked quinoa, the grated zucchini, basil and mint, lemon zest (or the chosen cheese), eggs, salt, mix the ingredients.

Pour the mixture into small molds protected with parchment paper or lightly oiled

Bake in oven preheated to 180 ° C for 35 minutes.