Quinoa, kale and ricotta cake


Preparation info

  • Difficulty


  • Serves


Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About
Preparation Time 10 minutes
Cooking time hours

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 white) quinoa or red quinoa, rinsed thoroughly
  • 150 g ( oz/4 cups) finely shredded kale leaves
  • 2 tablespoons extra virgin olive oil, plus extra for greasing
  • 2 spring onions (scallions), thinly sliced
  • 4 garlic cloves, finely chopped
  • 600 g (1 lb 5 oz) ricotta cheese
  • 4 eggs
  • 80 g ( oz/¾ cup) finely grated parmesan cheese
  • large handful coarsely chopped flat-leaf (Italian) parsley
  • handful coarsely chopped mint
  • cucumber chunks and mint sprigs, dressed with olive oil and lemon juice, to serve


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 1 litre (35 fl oz/4 cups) of water. Bring to the boil, then cover with a lid and reduce the heat to low. Cook for 10 minutes, then add the kale and cook for another 2 minutes. Drain the quinoa and kale, then refresh under cold running water. Drain well.

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.