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Made a real hit for dinner tonight, which was inspired by a recipe in a magazine… even hubby said he could eat this as a main any time. This looks so time consuming, but it was actually made from all the left overs in my fridge from this weeks meals and a few things from the pantry .

2 cups of cooked Tri colour quinoa
3 tbs of tomato pesto
1/4 cup finely diced olives
2 cloves garlic crushed
1/2 cup ricotta and spinach mixture
1 Baked eggplant thinly sliced
Baked pumpkin
1 baked capsicum
1/3 cup crumbed feta
1/3 cup mozzarella cheese


1. Mix quinoa, olives, pesto, garlic and ricotta mixture.
2. Place half of the mixture in oven proof pot. Sprinkle with feta and mozzarella
3. Layer the baked vegetables. Add more cheese and quinoa mixture.
4. Repeat till all ingredients are finished. End with layer of feta and mozzarella.
5. Bake for 20-30 mins.