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Recipe by Sara Wasserman

Dairy Quinoa Veggie Tart

Dairy Quinoa Veggie Tart add or remove this to/from your favorites
Dairy Dairy
Medium Medium
12 Servings
Allergens

Ingredients

Quinoa

  • 1 cup quinoa

  • 1 and 1/2 cups water

  • salt, to taste

  • white pepper, to taste

Cream Sauce

  • 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

  • oil, for sautéing

  • 1 tablespoon flour

  • 1 cup sweet cream

  • salt, to taste

  • white pepper, to taste

  • 2 eggs, beaten

Directions

Cook the Quinoa

1.

Combine quinoa, water, salt and pepper in a pot and bring to a boil. Lower heat and continue to cook for 15 minutes, or until quinoa is soft. Transfer to a tart pan with a removable bottom and press together with your fingers. Arrange broccoli, cooked carrots, and diced peppers on top of quinoa.

Prepare the Sauce

1.

Sauté the garlic in oil for one minute. Add the flour quickly, while stirring. Add the cream and salt and pepper and stir until thickened. Add eggs, beating vigorously. Remove from flame and pour over the vegetablesin the tart pan.

Bake

1.

Bake 15 minutes in a 350 degree Fahrenheit (180 degree Celsius) oven until golden.

Credits

Photography: Daniel Lailah Styling: Noa Kanareck

Dairy Quinoa Veggie Tart

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