• 4 cups cooked quinoa
  • 500g chicken mince
  • 2 brown onions
  • 2 tbsp coconut oil
  • 2 tsp cinnamon
  • 2 tsp dried oregano
  • salt & pepper
  • 1 tub tomato paste (140g)
  • 1/4 cup red wine
  • 1/4 cup water
  • 1 can chopped tomatoes
  • 1/2 bunch continental parsley, chopped
  • 3 tbsp gluten free flour
  • 3 cups almond milk
  • 2 cups grated cheese (we used sheep milk Saganaki)
  • dash nutmeg



  1. Preheat oven to 180 deg
  2. In a pan, over high heat, add 1 tbsp coconut oil & onion and sauté for 2-3 mins
  3. Add cinnamon & oregano and sauté for a further 2-3 mins
  4. Add mince and brown while breaking up with the wooden spoon
  5. Once browned, add salt, pepper, tomato paste, canned tomatoes, red wine & water
  6. Stir through and reduce heat while you prepare the béchamel sauce
  7. Add parsley right before assembling the moussaka


  1. In a pot, over high heat, add 1 tbsp coconut oil & onion and sauté until browned
  2. Add flour and stir constantly, making sure it doesn’t stick to the bottom and burn. Turn down heat to medium
  3. Add milk slowly, stirring constantly, until mixture has thickened*
  4. Season with salt & pepper and a dash of nutmeg
  5. Turn heat down to low and add 1.5 cups grated cheese
  6. Stir sauce until all cheese has melted and remove from heat


  1. In a deep oven proof dish, add 2 cups quinoa and spread out over bottom of dish
  2. Pour half the mince mixture over the quinoa and spread out
  3. Pour half the béchamel sauce over and spread out
  4. Repeat the layers and top with left over grated cheese
  5. Bake in oven until golden brown on top

* May take a while, be patient and keep stirring!