Planning dinner is often a serious affair, complete with furrowed brow. So many choices, so little time, and an abundance of temptations awaiting consumption. But I can't go very long without my mushroom fix, so how could I resist combining them with the nutty flavor of quinoa in a simple savory dinner cake, especially combined with some of other favorite tastes — sun-dried tomatoes and tangy goat cheese? This is a fun dish for cooks fond of experimenting with flavor combinations. You might consider using goat cheese's saltier cousin, feta, instead.
|Mushroom and Goat Cheese Quinoa Cake|
|Recipe by Lisa Turner|
Adapted from Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen
Published on June 10, 2008
Simple savory quinoa cake with mushrooms, tangy goat cheese and sun-dried tomatoes