Quinoa Soufflé
This recipe was created by my friend Michael Krause-Grosman. He was inspired by a meal he had at Grendel's Den in Harvard Square years ago, and created his own version. It is a bit decadent, calling for a lot of sheep or goat feta and eggs. I find this dish especially satisfying in April in New England when the the weather is oscillates between winter and spring. It strikes a nice balance between light and hearty.
1 medium onion, chopped
2-3 carrots, peeled and grated
1 medium zucchini, grated
2 cups of fresh spinach, or 1 cup of frozen spinach
1 cup quinoa
2 cups of vegetable broth or water
4 eggs
8.5 - 9 ounces of sheep or goat feta
1 tablespoon olive oil
Sea salt and pepper to taste
Directions
Preheat oven to 350 degrees.
Place 1 cup of quinoa and 2 cups of broth in a small pot. Bring to a boil and simmer covered on low for 20 minutes.
Meanwhile, sauté onion with a pinch of salt in cast iron or heavy bottomed skillet until translucent.
Add grated carrots and zucchini to the pan and sauté for 2 minutes. Then add spinach for 1 minute more.
Crush feta into small chunks. Place feta, quinoa and vegetables in a large bowl and mix well. Add salt and pepper to taste. Then add eggs and mix well.
Place this mixture in a medium sized ceramic or pyrex pan. My pan is 8 inches x 11 inches. If you use a larger pan, (like 9 x 13), simply cook for less time.
Sprinkle cheddar cheese on top and cook for 40-45 minutes, until the cheddar is nicely browned.
