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Quinoa Kale Dinner Cake


    Kale and whole grain quinoa team up to create a fanciful looking gluten-free entree that boasts nutritional highlights. For added visual appeal, consider using black quinoa. The sweet, fiery, and sour notes of the red sauce provide the perfect counterweight to the earthy elements of the cake.


    3/4 cup (180 mL) quinoa
    1 large bunch kale, ribs removed and coarsely chopped 
    5 large free-range eggs, lightly beaten 
    1/2 cup (125 mL) grated Parmesan cheese
    2 shallots, finely chopped
    2 garlic cloves, minced
    1 tsp (5 mL) lemon zest
    1/4 tsp (1 mL) salt, divided
    1/4 tsp (1 mL) nutmeg
    1/2 cup (125 mL) reduced-fat sour cream
    1/2 cup (125 mL) roasted red pepper
    1/2 cup (125 mL) oil-packed sun-dried tomatoes
    1/4 cup (60 mL) extra-virgin olive oil 
    Juice of 1/2 lemon
    1 Tbsp (15 mL) fresh oregano
    1/4 tsp (1 mL) red chili pepper flakes

    In medium-sized saucepan, bring quinoa and 1 1/2 cups (350 mL) water to a boil. Reduce heat and simmer covered until quinoa is tender, about 12 minutes. Drain any excess water and set aside.

    Preheat oven to 375 F (190 C). Grease 8 or 9 in (20 or 23 cm) springform pan or tart pan.

    Steam kale, in batches if necessary, until tender and bright green, about 2 minutes. When cool enough to handle, wrap in clean kitchen towel and squeeze to remove excess water. Finely chop steamed kale. Place kale in large bowl and combine with cooked quinoa, eggs, Parmesan, shallots, garlic, lemon zest, 1/8 tsp (0.5 mL) salt, and nutmeg.

    Place kale mixture in pan and press down in even layer with rubber spatula. Bake for 35 minutes, or until the edges slightly pull away from pan and the centre is firm. Let cool for a few minutes before removing from pan.

    To make the sauce: Place sour cream, roasted red pepper, sun-dried tomatoes, olive oil, lemon juice, oregano, red pepper flakes, and 1/8 tsp (0.5 mL) salt in blender or food processor container and blend until smooth. Add water, 1 Tbsp (15 mL) at a time, if needed, to reach desired consistency.

    Serve wedges of kale quinoa cakes topped with sauce.

    Serves 6.

    Each serving contains: 257 calories; 11 g protein; 13 g total fat (3 g sat. fat, 0 g trans fat); 25 g total carbohydrates (3 g sugars, 3 g fibre); 406 mg sodium

    Good for you: Texture-packed kale is among the most nutrient-dense foods at the supermarket. It contains mega amounts of vitamins A, C, and K. Also, watch for different types of kale, such as purple kale or Tuscan kale (aka dinosaur kale).

    source: "Hearty Winter Greens", alive #375, January 2014


    Quinoa Kale Dinner Cake



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