Blog Banner

Kale and Mushroom Quinoa Cake   
Daily Dose
Even though other ancient grains and greens have moved in on their turf (we’re looking at you freekeh and beet greens), kale and quinoa are still two of the trendiest foods around. We couldn’t be happier, since kale and quinoa are also exceptionally nutrient-rich. Add shiitake mushrooms (fabulous for your immune system!) and it’s like the Three Musketeers for your health. If you’re wary of anything that’s called “cake” and is made with 100% healthy ingredients, fear not: This cake-shaped creation is a savory sensation that’s sure to surprise everyone at the table with its winning flavors.

Developed by Sara Quessenberry for Cleveland Clinic Wellness
 

Yield: 6 Servings
 
Ingredients:
2 tablespoons extra virgin olive oil, plus more for pan
2 cups quinoa
1 large bunch kale
8 ounces shitake mushrooms, caps chopped; stems discarded
2 teaspoons fresh thyme leaves
¼ cup grated Parmesan cheese
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 large eggs
 
Instructions:
Heat the oven to 375°F. Coat a 9-inch springform cake pan with oil.

In a medium saucepan, bring 4 cups of water to a boil over high heat. Add the quinoa, reduce the heat to low, cover tightly, and cook until the quinoa is tender and the water is absorbed, about 15 minutes. Remove from the heat, fluff with a fork, and let stand, covered, for 5 minutes more. Transfer to a large bowl and let cool.

Tear the kales leaves into small pieces (you should get about 12 cups) and discard the stems.

In a large pot, bring 1 cup water to a boil over medium-high heat. Add the kale, cover tightly, and let steam 5 to 6 minutes, stirring half way through, until wilted and tender. Transfer to a colander. Pass the kale under cold water to cool then squeeze out all of the water. Chop the kale. Note: You can also use a steamer to cook the kale.

Wipe out the pot and return it to medium-high heat. Heat the oil and add the mushrooms and cook, stirring often, until tender, 3 to 4 minutes. Stir in the thyme.

Add the kale, mushrooms, Parmesan, salt, and pepper to the quinoa and stir well to combine. In a small bowl, beat together the eggs. Pour into the quinoa mixture and stir well to combine.

Pour the quinoa mixture into the prepared pan and press firmly. Bake until set and browned around the edges, 40 to 45 minutes. Let cool 10 minutes before unmolding and slicing.
 
Nutrition Info Per Serving: 159 calories, 9 g total fat, 2 g saturated fat, 0 trans fat, 8 g protein, 14 g carbohydrate, 2 g dietary fiber, 1 g sugar, 1 g added sugar, 68 mg cholesterol, 393 mg sodium

 

ADDED TO  Food- Recipes, Recipe- Main Dish  87 days 49 min ago
0  Comments  |  Trackback Url  |    Links to this post
Share:
Email
Print

Comments
Name *:

URL:

Email:

Comments:


CAPTCHA Image Validation




DAILY WELLNESS TIP
Keep on movin’, don’t stop! On the coldest days, try this indoor workout. read full tip
  
Wellness Experts
Our team of Cleveland Clinic Wellness experts is here to show you how the mind, body and food work together to help you live healthier, feel better and prevent or even reverse disease.

Meet Our Experts