Mushroom and Goat Cheese Quinoa Cake

Mushroom and Goat Cheese Quinoa Cake

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 CakeMushroom and Goat Cheese Quinoa Cake
Recipe by
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

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Ingredients:
  • 2 cups uncooked quinoa
  • 4 cups water
  • 1/3 to 1/2 cup sun-dried tomatoes
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 1 lb (450 g) cremini mushrooms, sliced
  • 3 large eggs
  • 1/3 cup heavy cream
  • 1 teaspoon sea salt
  • fresh ground black pepper
  • 1 cup soft goat cheese, cut into pieces
  • 1/2 cup fresh parsley, chopped
Instructions:
  • Thoroughly rinse the quinoa and soak in 4 cups of water for 6 hours or overnight. Bring to a boil, reduce the heat to low, cover and simmer for about 20 minutes or until the water is absorbed. Set aside.

  • Meanwhile, soak the sun-dried tomatoes in warm water for 15 to 20 minutes, then drain and chop. Set aside.

  • Heat the oil in a large skilet or wok over medium-high heat. Cook the onion until soft, about 5 minutes or so. Add the mushrooms to the pan, stir, and cover and cook for a few minutes. Stir in the sun-dried tomates and cook for a few minutes longer, or until the mushrooms are browned and no liquid remains in the pan.

  • Grease a 10-inch springform cake pan with oil and preheat an oven to 400°.

  • In a large bowl, beat together the eggs, cream, salt and pepper. Add the goat cheese to the bowl and whisk a few times. Now add the quinoa and mushrooms and stir until well combined. Fold in the parsley.

  • Transfer the mixture to the prepared springform pan and spread evenly. Bake for 35 to 40 minutes or until golden brown. Let cool on a wire rack for 5 minutes.

  • Run a knife along the sides of the pan, then unclasp and remove the sides. Cut into wedges to serve warm or at room temperature.

Makes 4 to 6 servings

7 comments:

Kevin said...

This quinoa cake sounds really tasty! I really like the idea of baking a quinoa cake. :)

TBC said...

You like your mushrooms, don't you! :D
The quinoa cake sounds good.

Ricki said...

A great new way to use mushrooms. . . and quinoa, actually!

Ivy said...

Recipes with quinoa are always welcome. Feta and mushrooms sounds yummy.

Johanna said...

looks like a great way to use quinoa - although I need to head out for more of the stuff after my last effort! But I knew I would need to as there are a few quinoa dishes I must try - including this one now!

Meeta said...

Lisa this is perfect. I have an lot of leftover Quinoa after dinner tonight and this will make the perfect lunch tomorrow. Thank you!

maninas said...

I just love that first sentence of yours! :D

not to mention the fact that you've managed to combine some of my absolute favourites in this recipe! :D