• 1 leek, thinly sliced
  • 2 tbsp. extra virgin olive oil, divided
  • ½ cup of quinoa
  • 1 cup of water
  • 1/8 tsp. salt
  • 1 clove of garlic
  • 0.66 lbs. (about 2 medium) zucchini, sliced
  • 2 eggs, slightly beaten
  • 1 cup mayonnaise
  • 1 tsp. curry powder
  • Freshly ground black pepper


  1. Preheat oven to 350.
  2. In 1 tablespoon olive oil, sauté the leek over a medium flame until tender.
  3. Once leek is tender, add quinoa and toast for 3 minutes, stirring often. Add the water and a 1/8 teaspoon salt and cook over medium heat for 15 minutes, or until all the water is absorbed. Cover and set aside.
  4. In a separate frying pan, add the garlic and the other tablespoon of olive oil and sauté over medium heat for 30 seconds. Add zucchini and sauté for 5 minutes, or until tender. Set aside to cool.
  5. In a bowl, mix mayonnaise, eggs, and curry thoroughly. Stir in the zucchini and quinoa and mix well. Pour the mixture into an 8 inch round baking dish and bake for 40 minutes, or until golden brown