Rinse the quinoa under abundant cold water, then put it in a saucepan with twice the weight of lightly salted water, bring to the boil and cook for about 12-15 minutes from the boil.
Beat the eggs in a small bowl with salt and pepper.
When the quinoa is cooked, drain it, let it cool and add it to the eggs, mixing well.
We line the pizza pan
Cover the mold with parchment paper and pour into the mixture, then bake for about 30 minutes in a preheated convection oven at 180 ° C.
In the meantime, clean the vegetables and cut the julienne courgette and carrot and season with a pinch of salt and a drop of oil.
Take out the omelette and season it with the vegetables, adding also the cherry tomatoes.
The quinoa omelette is ready, you can serve it hot, warm or even cold.
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