Quinoa and Vegetable Soufflé
Quinoa has the highest protein content of any grain and is extremely rich in calcium. It was the basic staple of the Inca civilization and had been cultivated for over 3.000 years. In this recipe we have combined this nutritious grain with fresh vegetables and herbs and baked it with eggs and cheese to create a light and tasty soufflé
¾ cup quinoa
1 ½ cups water
3 tablespoons oil, divided
2 ½ cups grated carrots
1 ½ teaspoons dried thyme, divided
2 ½ cups grated zucchini
1 medium yellow onion, diced into ½ inch pieces
1 cup grated Asiago cheese
2 cups ricotta cheese
¾ teaspoon sea salt
½ teaspoon pepper
2 tablespoons chopped fresh basil
4 eggs. separated
Place the quinoa in a fine sieve and rinse. In a saucepan over high heat, stir in the quinoa. Continue to stir5 minutes or until it has a nutty aroma Add he water, lower the heat to simmer, cover, and cook for 10 minutes. Set aside to cool.
In a sauté pan, add 1 tablespoon of oil and sauté the grated carrots with ½ teaspoon dried thyme. Set aside. Sauté the zucchini and onion separately, using the same method as the carrots. Place the quinoa. carrots, zucchini, and onion in a mixing bowl. Add the Asiago and ricotta and stir well. Add the salt, pepper, and basil. Beat the egg yokes and Stir into the mixture, making sure everything is well mixed. Beat the egg whites until they have stiff peaks. arid then gently fold them into the mixture.
Oil a 6-inch soufflé pan and pour the mixture into it. Bake in a preheated oven at 350 degrees F, covered, for 30 minutes; uncover and bake 30 minutes more. The soufflé is done when a knife inserted into it comes out clean.
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