This recipe makes an awesome light dinner or brunch staple. I created this after a dish my husband loved from a local grocery store. I had guessed correctly that the majority of their recipe was eggs and butter/oil. I set out to create my version of a much lighter, healthier dish for a party I was going to. While this doesn’t hold together in the same way as the said grocery store’s version, this one rocks! It was gobbled up likely split at a party I took it to. It makes the perfect brunch or light dinner and both freezes, and reheats well! Plus, if you want it as an appetizer, use a cookie scoop and create bite-sized pieces. They bake faster than as a full pan, and freeze well too!
The main portion of this recipe is quinoa. Quinoa is a seed, making it naturally gluten free and kosher for Passover for those who celebrate. It is protein packed, and high in fiber. I love making a large batch of it to have on hand for salads throughout the week. It also freezes well on its own. So, as a time saver, make extra and freeze it in portions you know you’ll use. I do find that quinoa can have a slightly bitter taste if you don’t soak it. Many recipes call for just rinsing it, but I find it best to soak for 4 hours or so. I usually place it in a bowl and cover it with water before leaving for work in the morning. When I come home, it’s ready to be rinsed and drained. This process also allows it to cook faster. Most recipes call for 1 cup quinoa to 2 cups water. If you soak it, you may find it won’t need this much water, since it has already soaked up water before cooking. I recommend tasting it after 10 minutes of cooking, so that it doesn’t over cook it and get mushy. If you think it tastes done, drain out any extra water in the pot before adding to your favorite recipe-like this one!
Quinoa Kale Crustless Quiche Lunch With Lentils, Cabbage Soup-go perfectly together for a meal!
I use flax meal in this recipe in place of eggs. Eggs are high in saturated fat and cholesterol, 2 things that promote heart disease and diabetes. By replacing the flax with eggs, you keep a source of unsaturated fat in the form of omega 3-fatty acids, without the need for saturated fat or cholesterol. An alternative to using flax meal is ground chia seed. Both act as binding agents, and are prepared in the same manner.
Ingredients:
- 3 cups cooked quinoa, cooled and set aside (can be done ahead of time)-or 2 cups of soaked quinoa, cooked in 4 cups water (you will have left over)
- 4 flax eggs=1/4 cup flax meal and 3/4 cup water, mix and let sit until thickened, about 5-10 minutes
- 1/2 cup almond milk + 2 tbsp
- 1 tbsp baking powder
- 8 oz kale blanched in boil water until bright green, roughly 8 cups packed, de-stemed
- 1/2 cup minced red onion
- 1/2 cup minced celery
- 1 1/2 cups peeled, chopped sweet potato (8 oz)
- 1 tsp kosher/sea salt
- 1 tbsp dried oregano, or 3 tbsp fresh
- 1/3 cup fresh parsley
- 1/4 tsp black pepper
Instructions:
- Make quinoa. To make, soak 2 cups quinoa for 4-8 hours, rinse and drain. Place in pot with 4 cups water, bring to boil, reduce to simmer and cook until water is absorbed or tender, about 10 minutes (check taste after 10 minutes, if done, drain out extra water). You will have left over quinoa, so use for salads throughout the week.
- Preheat oven to 375
- Mix flax meal and water and let sit
- Blanch kale in boiling water, drain, and rough chop
- Combine kale, celery, onion, potato, and seasoning into a food processor, and pulse until combined
- In a large bowl, add quinoa, almond milk, flax eggs, and processed veggie mixture, stir until combined
- Pour mixture into a smallish baking pan, about a 7×12, or whatever seems to fit your amount. I have tripled this and made a 9×13 pan plus able to make bite size appetizers.
- To make appetizer-sized portions, use cookie scoop and place balls onto a silpat, or parchment paper. You will cook these for less time, about 20 minutes until balls brown slightly up and become somewhat firm (enough that they hold together)
- This freezes well too-so you can make ahead in bite sized portions or as a casserole. Great for brunch or dinner!
Quinoa Kale Quiche As An Appetizer or Main Dish
Nutritional Benefits:
- High in fiber-great for digestive health, lowers cholesterol, blood pressure, regulates blood sugar and prevent spikes
- Vegan and gluten free-fights inflammation in the body
- Cholesterol free, great for heart health and diabetes
- High in plant-based protein-great for repairing tissues
- Great source of plant-based calcium, 26% (eat those greens!) good for strong bones, teeth
- Great source of potassium-625 mg, important for kidney & nervous system function, regulating blood pressure
- High in Vitamin A, 470% DV-great for bone, dental, skin, and eye health as well as regulating blood pressure
- Good source of plant-based iron, better source for the body, 20% DV-important for oxygenation of blood
- 3 cups cooked quinoa, cooled and set aside (can be done ahead of time)-or 2 cups of soaked quinoa, cooked in 4 cups water (you will have left over)
- 4 flax eggs=1/4 cup flax meal and ¾ cup water, mix and let sit until thickened, about 5-10 minutes
- ½ cup almond milk + 2 tbsp
- 1 tbsp baking powder
- 8 oz kale blanched in boil water until bright green, roughly 8 cups packed, de-stemed
- ½ cup minced red onion
- ½ cup minced celery
- 1½ cups peeled, chopped sweet potato (8 oz)
- 1 tsp kosher/sea salt
- 1 tbsp dried oregano, or 3 tbsp fresh
- ⅓ cup fresh parsley
- ¼ tsp black pepper
- Make quinoa. To make, soak 2 cups quinoa for 4-8 hours, rinse and drain. Place in pot with 4 cups water, bring to boil, reduce to simmer and cook until water is absorbed or tender, about 10 minutes (check taste after 10 minutes, if done, drain out extra water). You will have left over quinoa, so use for salads throughout the week.
- Preheat oven to 375
- Mix flax meal and water and let sit
- Blanch kale in boiling water, drain, and rough chop
- Combine kale, onion, celery, potato, and seasoning into a food processor, and pulse until combined
- In a large bowl, add quinoa, almond milk, flax eggs, and processed veggie mixture, stir until combined
- Pour mixture into a smallish baking pan, about a 7x12, or whatever seems to fit your amount. I have tripled this and made a 9x13 pan plus able to make bite size appetizers.
- To make appetizer-sized portions, use cookie scoop and place balls onto a silpat, or parchment paper. You will cook these for less time, about 20 minutes until balls brown slightly up and become somewhat firm (enough that they hold together)
- This freezes well too-so you can make ahead in bite sized portions or as a casserole. Great for brunch or dinner!
If making it as a quiche, would you recommend an 8- or 9-inch pan, and how long should it need to cook? Would the cooking time change if using a 7×12 baking pan? What should the consistency be inside and outside?
Sorry for the delay! I typically make it in a 9×12. If you’re using a smaller pan, the cooking time will need to be increased. It will be soft, but shouldn’t be mushy.