This is bit of a play on the more well-known baked ricotta, but with added protein from the quinoa and vitamins from the kale. All that’s needed to complete your meal is a refreshing cucumber and mint salad.
Grease the slow cooker with oil and line with baking paper. Lay a clean tea towel (dish towel) on the bench and place the lid of the slow cooker onto the towel. Pull the towel up over the lid, securing the corners around the knob with string or an elastic band – this is to catch condensation, preventing it from dripping onto the cake as it cooks.
Put the quinoa into a saucepan and cover with
Combine the remaining ingredients in a large bowl and season well with sea salt and freshly ground black pepper. Add the quinoa and kale and mix thoroughly, then spoon into the slow cooker, smoothing the surface of the cake. Put the lid on and cook on low for 4 hours until set and cooked through (see Tip).
Serve with cucumber and mint salad.
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