Mushroom and Goat Cheese Quinoa Cake

Planning dinner is often a serious affair, complete with furrowed brow. So many choices, so little time, and an abundance of temptations awaiting consumption. But I can't go very long without my mushroom fix, so how could I resist combining them with the nutty flavor of quinoa in a simple savory dinner cake, especially combined with some of other favorite tastes — sun-dried tomatoes and tangy goat cheese? This is a fun dish for cooks fond of experimenting with flavor combinations. You might consider using goat cheese's saltier cousin, feta, instead.

Mushroom and Goat Cheese Quinoa Cake

Recipe by Lisa Turner Published on June 10, 2008 Simple savory quinoa cake with mushrooms, tangy goat cheese and sun-dried tomatoes Preparation: 15 minutes Cooking time: 1 hour 10 minutes Print this recipe Ingredients: 2 cups uncooked quinoa 4 cups water 1/3 to 1/2 cup sun-dried tomatoes 2 teaspoons olive oil 1 medium onion, chopped 1 lb (450 g) cremini mushrooms, sliced 3 large eggs 1/3 cup heavy cream 1 teaspoon sea salt fresh ground black pepper 1 cup soft unripened goat cheese, cut into pieces 1/2 cup fresh parsley, chopped Instructions: Thoroughly rinse the quinoa and soak in 4 cups of water for 6 hours or overnight. Bring to a boil, reduce the heat to low, cover and simmer for about 20 minutes or until the water is absorbed. Set aside. Meanwhile, soak the sun-dried tomatoes in warm water for 15 to 20 minutes, then drain and chop. Set aside. Heat the oil in a large skilet or wok over medium-high heat. Cook the onion until soft, about 5 minutes or so. Add the mushrooms to the pan, stir, and cover and cook for a few minutes. Stir in the sun-dried tomatoes and cook for a few minutes longer, or until the mushrooms are browned and no liquid remains in the pan. Grease a 10-inch springform cake pan with oil and preheat an oven to 400°F. In a large bowl, beat together the eggs, cream, salt and pepper. Add the goat cheese to the bowl and whisk a few times. Now add the quinoa and mushrooms and stir until well combined. Fold in the parsley. Transfer the mixture to the prepared springform pan and spread evenly. Bake for 35 to 40 minutes or until golden brown. Let cool on a wire rack for 5 minutes. Run a knife along the sides of the pan, then unclasp and remove the sides. Cut into wedges to serve warm or at room temperature. Makes 4 to 6 servings