Soufflé Monterey

Name: Soufflé Monterey
Ingredients: 4 cups (1 L) peeled and shredded zucchini; 1 cup (250 mL) water; ½ cup (125 mL) quinoa; 4 large eggs; ¼ tsp (1 mL) ground black pepper; ¼ tsp (1 mL) garlic powder; ½ tsp (2 mL) salt; 2 Tbsp (30 mL) chopped fresh parsley; ½ cup (125 mL) diced red bell pepper; 1 cup (250 mL) shredded Monterey Jack cheese

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

A great anytime dish that is quick to prepare, as long as you think ahead and drain the zucchini the night before. Colored quinoa, especially black, gives this light and fluffy soufflé a unique appearance.

Ingredients

4 cups (1 L) peeled and shredded zucchini
1 cup (250

Main course
Gluten-free
Vegetarian

Method

Place the peeled and shredded zucchini in a large strainer with a bowl underneath; drain overnight to remove the excess liquid.

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.