Spinach and Nutmeg Quinoa Bake

Ingredients

• 4 cups Cooked Quinoa
• 2 tbsp Vegetable Bouillon Powder
• 2 tbsp Olive Oil
• 4 tsp Egg Replacer (Plus Liquid)
• 2 Yellow Onion
• 5 cloves Garlic
• 2 tsp Nutmeg
• 1 pinch Cayenne Pepper
• 4 cups Baby Spinach Leaves
• 3 cups Vegan Sour Cream
• 2 tsp Lemon Zest
• 1 tsp Ground Black Pepper
• 1 Carrots
• 1 tsp Turmeric

Instructions

1. Preheat oven to 350F/350°F. Oil a 20 x 20cm baking dish or line with baking paper.
2. Whisk egg replacer and water and leave to sit. Sauté chopped onions and garlic in a little oil for several minutes, until clear.
3. Add nutmeg and cayenne, then spinach, and sauté for a few minutes.
4. Combine with the egg mixture. Mix well, then add quinoa, carrot, lemon zest, pepper, turmeric and cream.
5. When well mixed, pour into the baking dish. Bake for one hour or until the edges are brown.
6. After cooking, leave to set for ten minutes. Serves six as a main dish. Serve with steamed greens or salad.
7. Can be served hot or cold. Perfect for lunch boxes.