Mediterranean Quinoa Breakfast Bake

• 93
  1 cup quinoa, rinsed

  Organic Quinoa 12oz (340g)93$9.95Buy from Health Ranger Store
• 2 cups water
• 94
  10 eggs

  Eggs Organic94$7.75Buy from Creme de la Crop
• 71
  3/4 cup cherry tomato passata

  Realfoods By Organico Organic Cherry Tomato Passata 420G71$12.00Buy from SuperfoodUK
• 90
  200 g goat feta cheese, crumbled

  Raw Goat Feta90$15.09Buy from Nourish Food Club
• 58
  1/2 cup stuffed olives, sliced

  Gherkin Stuffed Olives58$16.00Buy from The Pickle Factory
• 94
  1 tbsp extra-virgin olive oil

  Organic Everyday Extra Virgin Olive Oil94$26.00Buy from Kosterina
• 85
  1 tsp dried oregano

  Oregano Organic85$7.50Buy from Whole Spice, Inc.
• 91
  1/2 tsp garlic powder

  Simply Organic Single Origin Californian Garlic Powder91$13.95Buy from MadeinUSAForever
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Preheat your oven to 375°F (190°C). Brush a 9x9-inch baking dish lightly with 1 teaspoon of the extra-virgin olive oil.

2. 2

   Combine the rinsed quinoa and water in a medium saucepan over medium-high heat. Bring to a boil, then cover with a tight lid, reduce heat to low, and cook for 12 minutes until all the liquid is absorbed. Remove from heat and fluff with a fork.

3. 3

   In a large mixing bowl, whisk together the eggs, cherry tomato passata, remaining extra-virgin olive oil, dried oregano, garlic powder, salt, and freshly ground black pepper until smooth and fully blended.

4. 4

   Gently fold the warm cooked quinoa, crumbled goat feta cheese, and sliced stuffed olives into the egg mixture until evenly distributed.

5. 5

   Pour the mixture into the prepared baking dish and smooth the top with a spatula. Bake at 375°F for 22 to 24 minutes, until the center is set and edges are golden brown and slightly puffed.

6. 6

   Remove the bake from the oven and let it rest for 5 minutes before slicing into 4 generous squares to serve.