I love making this quinoa veggie slice with green goddess dressing for a family friendly dinner, make-ahead lunches, vibrant picnic food or for a nutrient rich savoury snack.

The colourful quinoa veggie slice is quick, easy and packed with nutrition. Paired perfectly with my secret Green Goddess Dressing full of fresh flavour and nutrient dense ingredients.

Quinoa Veggie Slice Gluten Free Recipe

Dietary Notes:

Using whole food ingredients this recipe is gluten free, dairy free, nut free, soy free and preservative free.

By using Active Manuka honey to naturally sweeten this recipe is refined sugar free.

Nutrition Notes:

This recipe provides diversity in nutritional value. Including a key macronutrients (protein, complex carbohydrates and healthy fats) as well as fibre, antioxidants, vitamins and minerals. 

The quinoa veggie slice provides a great source of protein; from quinoa and eggs. With the filling providing a good serve of vegetables for fibre, antioxidants, vitamins and minerals.

The green goddess dressing is nutrient rich providing a fantastic source of healthy fats (thanks to avocado and extra virgin olive oil) as well as the antibacterial benefits of Manuka honey and garlic.

Green Goddess Dressing Dairy Free

Green Goddess Dressing:

The Green Goddess is next level! The colour, flavour and healthy ingredients will not only nourish but add a punch of nutritional flavour to this slice, salads or your nourish bowls. 

Made with whole food superfood ingredients including avocado, extra virgin olive oil and Active Manuka Honey to balance with natural sweetness and add the nutritional benefits of Manuka Honey.

I used 100% Australian Active Manuka Honey by Capilano, which is a potent superfood with naturally bioactive MGO levels. MGO levels in Manuka honey are the key component attributed to the unique antibacterial activity of Active Manuka honey.

Australia produces some of the most potent, best tasting Manuka honey in the world due to our warmer climate and number of Leptospermum (Manuka bushes) varieties.
Hand collected by local beekeepers in their natural environment, Capilano Active Manuka is naturally rich in Methylglyoxal (MGO), the key component attributed to the unique activity of Manuka honey.

The Capilano Active Manuka honey also has a mild, more pleasant flavour than other brands I’ve tried making it perfect to add to family dishes.

To find out more about Manuka honey head to our Satay Chicken with Coconut Cauliflower Rice recipe for why Manuka honey is great to add to your every day cooking.

Quinoa Veggie Slice with Green Goddess Dressing

Recipe Variations:

What I love about this recipe is its versatility where you can substitute any of the vegetables for your favourites and what’s in season.

You can swap vegetables such as spinach, asparagus, cauliflower, broccoli, onion, mushrooms or roast pumpkin.

Quinoa Veggie Slice with Green Goddess Dressing

A healthy, nutrient rich slice with the most delightful healthy dressing to accompany.
Course Breakfast, Dinner, lunch
Keyword Dairy Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free, Vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6


Quinoa Vegetable Slice

  • 2 cups cooked quinoa
  • 8 free range eggs large
  • 1 clove garlic crushed
  • 1 red capsicum deseeded and chopped (1 cup)
  • 1/2 cup kale leaves finely chopped 
  • 1 zucchini grated (3/4 cup)
  • 2 green spring onions chopped
  • 200 g cherry tomatoes halved
  • 1 tsp curry powder
  • 1/4 tsp turmeric
  • Sea salt and black pepper

Green Goddess Dressing

  • 1 avocado 
  • 3 tbsp extra virgin olive oil 
  • 1 tbsp Manuka Honey
  • 2 green spring onion chopped
  • 1/2 cup flat leaf parsley
  • 1 lemon juiced
  • 1 clove garlic crushed
  • 1 tsp apple cider vinegar
  • pinch sea salt


  • Pre-heat oven to 180°C. 
  • Cook quinoa, drain if necessary and set aside. 
  • In a large mixing bowl whisk eggs and mix in garlic. 
  • Add quinoa, capsicum, kale, zucchini and spring onions.  
  • Mix in cherry tomatoes (reserving 8 halves), curry powder, turmeric and salt.
  • Spoon mixture into a lined square baking dish. Press remaining tomatoes on top so they are visible cut side up. 
  • Bake in oven for 35 mins or until egg is cooked through. 
  • Meanwhile make dressing. In a blender combine all dressing ingredients (smooth or textured depending on liking). Set aside.
  • Serve warm quinoa slice with dressing to accompany. 

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This recipe was created by nutritionist and recipe developer Casey-Lee Lyons for Capilano.


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