Broccoli Goat Cheese Soufflé

Name: Broccoli Goat Cheese Soufflé
Ingredients: ½ cup (125 mL) water; ¼ cup (60 mL) red quinoa; 2 cups (500 mL) finely chopped broccoli florets; 1 Tbsp (15 mL) butter; 1 Tbsp (15 mL) extra virgin olive oil; 2 Tbsp (30 mL) quinoa flour; 1¼ cups (310 mL) low-fat milk; 1 tsp (5 mL) Dijon mustard; ¼ tsp (1 mL) dried rosemary; ½ cup (125 mL) crumbled goat cheese; 3 large eggs, separated; 2 large egg whites; ¼ tsp (1 mL) cream of tartar; 3 sprigs fresh rosemary (optional)

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Although Dijon, rosemary and goat cheese make this recipe sound fancy, it is simple and tasty, and looks great alongside a salad. The recipe calls for red quinoa, but you can use any color and it will still be an exciting dish.

Ingredients

½ cup (125 mL) water
¼ cup (60 mL

Main course
Gluten-free
Vegetarian

Method

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside to cool.

Preheat the oven to 375°F (190°C)