VegBox Recipes

Chard and Veggie Bake with a Mushroom, Quinoa and Goats Cheese Crumble Topping

We've been so blessed with recipe submissions from our readers, and from enthusiastic veg box providers around the country that it's been a while since we've invented a new one of our own.

Last week we received a box that contained carrots, chard, mushrooms, shallots and turnips. We already had a can of mixed beans in the cupboard, garlic cloves, some unfinished goats cheese in the fridge and a big box of quinoa.

This was the result!

Ingredients

Serves 6

For the bake:

Olive oil
Six shallots, roughly diced
One bag of chard, chopped
500ml stock
Three carrots, chopped into bite-sized pieces
Two turnips, chopped into bite-sized pieces
One can of mixed beans
Salt and freshly ground black pepper

For the topping:

Four cloves of garlic, minced
One punnet of mushrooms, crumbled by hand into large breadcrumb-sized pieces
One cup of quinoa
100g goats cheese
Salt and freshly ground pepper

Method

Heat the oven to 200C.
Rinse the quinoa well, simmer it in two cups of boiling water until the germ starts to separate, and then drain and set to one side to cool.
Meanwhile, heat a tablespoon of olive oil in a large non-stick stockpot or casserole pan then turn down the heat and add the shallots.
After two or three minutes, add the chard. Cover and wilt down for three or four minutes.
Now tip in the stock, and throw in the carrots, turnips, beans and seasoning.
Give it all a good stir, replace the lid and continue to simmer for around ten minutes.
Meanwhile, mix together the minced garlic, cooked and cooled quinoa, crumbled mushrooms and goats cheese in a large glass bowl that you can get your hands into. This is sticky but fun.
Check the veggie mix for flavour, adjust as necessary and then spoon it into a large, lightly oiled baking dish.
Cover with the quinoa mix and bake in the oven for 20 minutes before switching the oven to grill and browning off the top for around five minutes.
Enjoy.

PS Did you know that quinoa is a seed and can be sprouted and eaten that way too?!

Time From Cupboard-To-Table

40 minutes

Notes & Variations on Chard and Veggie Bake with a Mushroom, Quinoa and Goats Cheese Crumble Topping

Of course you could throw almost any vegetable you have into this!

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