These quinoa slices are terrific for a brunch or potluck — they can be served warm or at room temperature and provide a tasty, healthful complement to the salads and usual fare. Stash the loaf in the refrigerator (it keeps great for several days) and warm a slice or two for a quick lunch or dinner — especially delicious with a little topping of avocado, sour cream and a spritz of lemon.
inspired by Clotilde Dusoulier’s Gâteau de Quinoa, Champignons & Bacon from Chocolate & Zucchini
1 tablespoon olive oil
3 cups cooked quinoa
¼ cup heavy cream
1 15 ounce can organic black beans, rinsed with water or 2 cups home cooked beans
¼ cup diced pickled red peppers or roasted red peppers
2 tablespoons finely minced flat leaf parsley leaves
2 tablespoons finely minced basil leaves
½ teaspoon sea salt
a few grinds black pepper
a couple shakes of cayenne pepper
2. Heat olive oil in small frying pan then add shallot and cook until softened, about 5 minutes.
3. Crack eggs into a medium sized bowl and whisk together with cream. Add quinoa, black beans, diced red pepper, parsley, basil and seasonings. Stir gently to combine and pour into prepared pan and bake 20 – 25 minutes, until top has a golden crust and a knife inserted into the middle comes out clean. Let cool 10 minutes then remove from pan. Serve warm or at room temperature.
- Make ahead note: You can make loaf a day ahead of when you want to serve it, just wrap and refrigerate. Reheat for 10 minutes in 350 degree oven.
- Prepare quinoa the easy way. Rinse with water to remove the saponin, a natural coating on quinoa grains. Cook in a rice cooker, just as you would rice. The ratio of quinoa to water is 1:2.
- Try the base recipe (shallot, quinoa, eggs, cream) with different combinations of accent ingredients (the black beans and peppers used here).