I joined a Community Supported Garden this year (see the CSA Chronicle). This was our second week and the delivery was pretty similar to last week—white and sweet potatoes, radishes, spring onions, baby greens, baby bok choy (yum), and kale. We also got a few rhubarb stalks. (I have a few ideas what I’ll be doing with those.)
Diane, at The WHOLE Gang, has chosen Quinoa for The Friday Foodie Fix today so I decided to use some of my CSA loot for a Quinoa recipe. I thought of all kinds of things: Quinoa Pesto Salad, Glazed Quinoa Pudding, Quinoa Patties. But, I Googled them and someone else has already created them. And, one of the criteria is that the recipe is your own. So, I came up with this Quinoa Lentil Tart. Glad I did because I had it for lunch today and really enjoyed it.
PS — A huge Thank You! to Diane for nominating me for The Attitude of Gratitude. It is a wonderful “pass it forward” kind of acknowledgement and I am truly honored that Diane chose me along with some amazingly fine bloggers whom I admire. Thank you Diane! I will soon show my thanks more formerly and provide my own nominations.
Red Quinoa Lentil Tart
2 small potatoes
2 tablespoons grated cheese (Locatelli Pecorino Romano)—optional
2 tbsp. olive or grapeseed oil
1 1/2 teaspoon flax meal
2 tablespoons warm water
1/2 small onion
2 celery stalks
1 garlic clove, minced
1 teaspoon chopped fresh sage
½ teaspoon chopped fresh rosemary
salt and pepper
2 small slices GF tapioca bread or1/2 cup GF breadcrumbs
¾ cup cooked lentils
¾ cup cooked red quinoa
¼ cup broth (vegetable or chicken)
Preheat the oven to 400˚F. Use Convection Roast, if possible.
Heat the water and add it to the ground flax meal. Stir the two together and set aside. This will create a flax gel.
Wash and thinly slice the potatoes—about 1/8 inch slices work well. Lightly oil the bottom and sides of a small 9 inch tart pan with a removable bottom. A pie plate or cast iron skillet will work if you don’t have a tart pan. Arrange potato slices in an overlapping spiral, starting with the outer edge and working toward the center. Sprinkle with grated cheese (if desired), salt and pepper and drizzle lightly with oil. Place in the oven for 15-20 minutes until the potatoes are lightly golden and tender when pierced with a fork.
While the potatoes are cooking heat a cast iron skilled over medium heat. Add 1 1/2 tablespoons oil.
Dice the onion and add to the pan. Dice the carrot and celery and add to the pan with the onion. Cook the vegetables until the onion is translucent and the carrot is beginning to soften—about 5 minutes or so.
Now, mince the garlic and mix it into the vegetables. Sprinkle the herbs, salt and pepper over top and mix in. Continue cooking on medium heat until the garlic is cooked—a few more minutes. Take the pan off the heat. Add the lentils, quinoa and flax gel. Gently mix everything together.
Grate the tapioca bread or cut it into small (1/4 inch) cubes. Stir in the flax gel incorporating it into the vegetable mixture. Then stir in the breadcrumbs. Add the broth a few tablespoons at a time until the mixture is very lightly moist. Let it sit for 10 minutes.
The mixture should now start to stiffen up and stick together. Gently spoon it over small border of potatoes showing.
Put the tart into the oven for about 7 minutes. You’re just looking to have it be warm enough to eat and just lightly browned on top. Cool the tart for about 5-10 minutes and serve.