Quinoa Surprise Slice


Looking for healthy, simple and delicious recipes to get you through the week? This Quinoa Surprise Slice serves as a great snack or lunch with a salad, and it’s packed full of nourishing ingrediants like kale, sweet potato and quinoa.

This recipe is from nutritionist Lola Berry’s latest book The Happy Life, which is full of delicious wholefood recipes and great advice on how to maintain health and happiness across all areas of your life.


¼ cup extra-virgin olive oil, plus extra for greasing

4 tablespoons almond meal

1 sweet potato, scrubbed and diced

1 cup quinoa

½ onion, finely chopped

2 garlic gloves, minced

2 thyme sprigs, leaves picked

1 rosemary sprig, leaves picked

½ bunch kale, stalked removed and leaves finely chopped

¼ cup pitted kalamata olives, roughly chopped

2 large eggs, lightly beaten

½ cup (100g) crumbled goats milk feta

salt flakes and freshly ground black pepper



Preheat the oven to 180°C and line a baking tray with baking paper. Also, grease a 20 x 20 cm slice tin with a little olive oil and sprinkle 2 tablespoons of the almond meal over the base.

Spread the sweet potato on the prepared tray, then drizzle over 2 tablespoons of the olive oil, tossing the cubes so they are well coated. Bake for 15 minutes or until the sweet potato is soft and beginning to brown. Remove from the oven and set aside.

Meanwhile, place the rinsed quinoa in a saucepan with 2 cups of water. Cover and bring to the boil over a medium heat, then reduce the heat and simmer for 10 minutes, or until the quinoa has sprouted little tails and all the liquid has been absorbed.

Heat the remaining olive oil in a large saucepan over a medium heat. Add the onion, garlic, thyme and rosemary and cook for 2–3 minutes, or until fragrant. Now add the roasted sweet spud, cooked quinoa, kale and olives, and toss them around a bit to combine. Sprinkle over the remaining almond meal, then stir in the eggs, feta and a good grind of black pepper. Check the seasoning and add some more salt if you like, though the olives and feta are already pretty salty. Transfer the mixture to the prepared tin and bake for 45 minutes to 1 hour, or until the edges are nice and crispy. Allow to cool slightly before cutting into squares. Then take a moment to be thankful that you’re able to create and enjoy such beautiful food with people you love!

Serves 4-6

Tips: Try making on a Sunday so you’ve got snacks on hand for the coming week. It freezes well (place the squares between sheets of baking paper in zip-lock bags).