Quinoa & Kale Cake

This recipe is based on a recipe I got from a neighbour. I prefer to use Quark (fresh cheese) instead of ricotta for this recipe. It is delicious with tofu too if you want to keep it dairy free.

200g quinoa tricolor (red, black and white)

1 litre vegetable stock

200 - 300g kale or spinach/Swiss chard or mix finely shredded

2 tbsp coconut butter, Ghee or olive oil

1 shallot, or small red onion or 2-4 spring onions, finely cubed or thinly sliced

2-4 garlic cloves, chopped finely

600g ricotta, fresh cheese (quark) or tofu

4 eggs, lightly beaten (see below for egg replacement)

80g finely grated parmesan or dairy free replacement

Handful of chopped parsley

Handful of chopped mint leaves

Sea salt and pepper to taste

Cucumber salad

Finely sliced cucumber

Dill or/and mint leaves, chopped

2 tbsp Extra virgin olive oil

1 tbsp balsamic or apple cider vinegar

Small onion, finely chopped – optional

1 Garlic clove finely chopped – optional

1 tsp honey or agave syrup - optional

Sea salt and pepper

1.      Preheat the oven to 200 °C

2.      Grease and line a 22cm diameter spring form cake tin with parchment paper.

3.      Add quinoa and vegetable stock to a large saucepan. Bring to the boil and cook covered for 10 minutes.

4.      Add the kale or spinach/Swiss chard or mix and cook for another 2-3 minutes. Drain the quinoa/kale mix, saving the cooking liquid to use for soup or pasta. Let mix cool or rinse with cold water.

5.      Combine the remaining ingredients in a large bowl and season well with salt and pepper. Add the quinoa and kale or/and spinach/Swiss chard and mix thoroughly; fill into cake tin, smoothing the surface of the cake.

6.      Bake for 1 1/4 hours, until set and cooked through.

7.      Mix all ingredients of cucumber salad and season with salt and pepper.

Tip

Egg replacer – 1tbsp. (15g) flax seeds or milled flax seeds and 115 ml (4 fl oz/1/2 cup) of water simmered for 5 minutes. This will produce a mixture which is the consistency of raw egg white and equates to one egg. You do not need to strain the mixture as the seeds will just add flavour to your recipe.