Name: Quinoa, kale and ricotta cake
Prep time: 10 min
Cook time: 4 h 15 min
Total time: 4 h 25 min
Yield: Serves 6
Ingredients: 200 g (7 oz/1 cup) tri-colour (red, black and white) quinoa or red quinoa, rinsed thoroughly; large handful coarsely chopped flat-leaf (Italian) parsley; 80 g (2¾ oz/¾ cup) finely grated parmesan cheese; 4 eggs; 2 spring onions (scallions), thinly sliced; 150 g (5½ oz/4 cups) finely shredded kale leaves; cucumber chunks and mint sprigs, dressed with olive oil and lemon juice, to serve; handful coarsely chopped mint; 2 tablespoons extra virgin olive oil, plus extra for greasing; 600 g (1 lb 5 oz) ricotta cheese; 4 garlic cloves, finely chopped

Preparation info

Serves
6

Difficulty
Easy
Ready in
4 hr 30

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

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.

Ingredients

200 g (7 oz/1 cup) tri-colour (red, black and

Method

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