Quinoa, kale and ricotta cake


Preparation info

  • Serves


    • Difficulty


    • Ready in

      4 hr 30

Appears in

Slow Cooker Vegetarian

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.


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


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