Spinach and Roasted Garlic Tart
photo by magpie diner
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 cup quinoa, raw and rinsed
- 1 lb silken tofu
- 3 garlic cloves, roasted
- 2 tablespoons olive oil
- 2 cups fresh spinach, coarsely chopped
- 2 tablespoons fresh herbs, such as sage, rosemary, thyme, and oregano, finely chopped
- 1⁄2 teaspoon salt
- black pepper, to taste
- vegetable oil cooking spray
directions
- Preheat oven to 350°F.
- Add quinoa to medium pot and cover with water. Bring to a boil and cook for 5 minutes. Drain and remove to large bowl.
- In a food processor, process the tofu, roasted garlic, and oil until completely smooth, about 2 minutes.
- Add tofu mixture to the quinoa and stir in the spinach, herbs, salt and pepper.
- Prepare a 9-inch pie pan by coating with cooking spray. Pour in the quinoa mixture and place in oven for 30 minutes.
- Serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
The concept of this recipe is 5* for me - a 'quiche' alternative for those of us who don't eat eggs, and as a bonus, an interesting way to use nutritious quinoa. The tart cooked up really well (I used a tart tin) and it was firm enough to slice once it cooled a little. It didn't quite hit the mark for me on the flavour side. The roasted garlic flavour didn't come through, maybe it just needed more. Cooking the quinoa in broth might be a nice flavour tweak, and/or adding some "nooch" or pesto to the tofu mixture. There are lots of flavour combos you might work into this idea. I'll definitely come back to this next time I need a brunch sort of dish. Thanks Mersaydees, I enjoyed making this.
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana