Skip to Main Content

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


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.

Most RecentRSS


November 2022 (1)
July 2022 (1)
June 2022 (1)
March 2022 (1)
January 2022 (1)
December 2021 (1)
September 2021 (3)
August 2021 (1)
July 2021 (1)
June 2021 (2)
April 2021 (1)
March 2021 (1)
February 2021 (1)
December 2020 (1)
August 2020 (1)
April 2020 (1)
March 2020 (2)
February 2020 (1)
January 2020 (1)
September 2019 (4)
March 2018 (1)
January 2018 (3)
October 2017 (2)
September 2017 (13)