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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.