Now isn’t this just the most brilliant thing I have come up with since last Friday’s chocolate covered kale chips.
For Passover last week, my momma made a great big beautiful dinner. The main event however was a turkey and I’m not a huge turkey lover. I am well trained in going to other’s homes for dinner and my approach is always to make something super-powered delicious and that can be enjoyed by other guests too of course. So I made these!
They were pretty darn easy and to be perfectly honest, I was mighty surprised they turned out as beautiful and flavourful as they did. My goal was to make them beautiful, but I also wanted to know if I could play by the silly Passover rules- so no flour was used with these. Coolio!
This was a bit of a mash-up of recipes, using my Asian Flared Sweet Potato Burgers as inspiration. In keeping this short as I am poopershnickled from the event this weekend, I am going to skip straight on to this wonderfully easy recipe.
(makes 8-10 depending on size)
1 cup dry quinoa(rinsed)
2 cups water
2 Tbs tamari
2-3 Tbs sesame oil
2 cloves minced garlic
1 inch fresh ginger root, grated
1 large onion, finely chopped
2 celery stalks, finely chopped
2-3 leaves of kale
2 carrots, grated
1 large sweet potato, grated
pinch of sea salt
- Preheat oven to 350
- Cook quinoa in water for 15-20 minutes all water is absorbed.
- While grains are cooking, saute onion, garlic and ginger in sesame oil and tamari over medium heat until softened (about 8 mins) then add celery and carrots.
- Once grains are cooked, mix in grated sweet potato and finely chopped raw kale.
- Add in two eggs and pinch of sea salt, and mix thoroughly.
- Take parchment paper and cut into circles to line a muffin tin.
- Using a 1/2 cup meausurre, scoop out the quiche mixture and place in parchment lined muffin tin.
- Bake for 20 minutes. Quin-iches should feel firm to the touch. Depending on your oven, you may want to give them an extra 5 minutes.
- Switch oven to broil for 3-5 minutes to add some extra crispy to the tops.
- Remove from oven, allow to cool. Remove form tin, discard parchment and serve warm or at room temperature.
Question of The Day: What has been your greatest recipe ‘mash-up’ success?