Quinoa, Mushroom, Goat Cheese 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. I can't go too long without my mushroom fix, and how could I resist combining them with the nutty flavour of quinoa? My only regret is that I used so little goat cheese in this savory quinoa dish that I have adapted from Chocolate and Zucchini. This is a fun dish for cooks fond of experimenting with flavour combinations. If you choose to use goat cheese, double the amount, or consider using its saltier cousin, feta, instead.

Quinoa, Mushroom, Goat Cheese Cake

2 cups of uncooked quinoa, well rinsed
2 teaspoons of oil
1 medium onion, chopped
1 pound of cremini mushrooms, sliced
1/3 - 1/2 cup of sun-dried tomatoes, soaked in warm water for 15 minutes, and chopped
1/2 cup of soft goat cheese, cut into chunks
3 large eggs
1/3 cup of heavy cream
sea salt and freshly cracked black pepper
1/2 cup of parsley, chopped

Soak the quinoa in 4 cups of water overnight. Bring to a boil, reduce the heat to low, cover and simmer for about 20 minutes, or until the liquid is absorbed. Set aside.

Heat the oil in a 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 tomato pieces, 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. In a large bowl, beat together the eggs, cream, salt and pepper. Add the goat cheese chunks 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 in a preheated 400 degree oven for 35 - 40 minutes, or until golden brown. Let cool on a wire rack for 5 minutes or so. Run a knife along the sides of the pan, unclasp and remove the sides. Cut into wedges to serve warm or at room temperature.

Serves 4 - 6.