Tri-quinoa, amaranth and cauliflower cheese bake

I used a Alison's Pantry combination of amaranth and three colours of quinoa - red, cream and black.

Ingredients

200 g	Cauliflower, finely chopped (Main)
2 cups	Water
2 Tbsp	Mint leaves, finely sliced
1 cup	Tri-quinoa & Amaranth mix (Main)
1 to taste	Salt & freshly ground pepper
3	Eggs, lightly beaten

Directions

1. Preheat oven to 180C.
2. Place quinoa and amaranth mix in a fine sieve and wash. Place in a saucepan with water.
3. Bring to the boil and simmer gently for about 15 minutes or until cooked and water is absorbed. Cool.
4. Combine with remaining ingredients. Place in an oiled 21cm x 16cm baking dish.
5. Bake for about 35 minutes, until set. Cut into squares to serve.
6. Great topped with chilli mayonnaise and served with crispy, oven-fried cavolo nero.