Ingredients

• 3/4 cup water
• ¼ cup quinoa (I used white grain)
• 2 cups approx. of peeled and diced raw vegetables
• 1 cup cornflakes, roughly crushed (invest in a pack of gluten free or low salt)
• 3 tbs plain Greek yoghurt
• 3 tbs grated cheese

Method

Step 1

Preheat the oven to 180°C and line a tray with baking paper.  -

Step 2

In a small saucepan bring water and quinoa to a boil. Reduce to a simmer, cover and cook for 10 minutes. Turn off the heat but leave the saucepan on the hot plate for another 5 - 10 minutes. Remove the lid, fluff with a fork, and set aside to cool. (Or follow your pack directions as they do vary) -

Step 3

While the quinoa is cooking, place vegetables in boiling water (stagger if required as some veggies cook faster than others). Cook until all the vegetables are done. Drain.  -

Step 4

Combine the cooked vegetables and quinoa. Mash together until you have a rissole consistency. Roll into fingers and dip each one into the yoghurt and then the cornflake mixture. Place on the baking tray.  -

Step 5

Bake the fingers in the oven for around 8 - 10 minutes, or until they are golden brown (watch them as they can burn quickly). -