Quinoa Kale Dinner Cake - alive magazine
Kale and whole grain quinoa team up to create a fanciful looking gluten-free entree that boasts nutritional highlights. For added visual appeal…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Saucepan
- Steamer basket
- Mixing bowl
- Springform pan
- Tart pan
- Spatula
- Kitchen towel
- Cutting board
- Chef's knife
- Grater
- Blender
- Food processor
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Pastry brush
- Colander
- Microplane
- Whisk
- Fork
Ingredients
- 3/4 cup (180 mL) quinoa
- 1 large bunch kale, ribs removed and coarsely chopped
- 5 large free-range eggs, lightly beaten
- 1/2 cup (125 mL) grated Parmesan cheese
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1 tsp (5 mL) lemon zest
- 1/4 tsp (1 mL) salt, divided
- 1/4 tsp (1 mL) nutmeg
- 1/2 cup (125 mL) reduced-fat sour cream
- 1/2 cup (125 mL) roasted red pepper
- 1/2 cup (125 mL) oil-packed sun-dried tomatoes
- 1/4 cup (60 mL) extra-virgin olive oil
- Juice of 1/2 lemon
- 1 Tbsp (15 mL) fresh oregano
- 1/4 tsp (1 mL) red chili pepper flakes
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