Tree cheeses
quinoa cake

8 servings


For the cake:

  • 4½ cups tricolour quinoa, cooked al dente
  • 2 cups kale, chopped and cooked
  • 100 gr mozzarella cheese, coarsely grated
  • 50 gr Roquefort cheese, coarsely grated
  • 50 gr de goat cheese, coarsely grated
  • 4 eggs
  • 1 cup yellow corn
  • ½ cup yellow raisins , soaked and chopped
  • Salt and pepper to taste

For the grape sauce:

  • 3 cups grape juice
  • 2 teaspoons corn-starch
  • ½ teaspoons salt


  • For the cake
    • Thoroughly mix all the ingredients and pour in to a buttered baking pan (to avoid overflow, do not fill over 3/4 of the pan). Bake in a preheated oven at 250℃ for 15 to 20 minutes. Let stand for 5 minutes before serving.
  • For the sauce
    • In a small pot pour the grape juice and add the corn starch (diluted in ¼ cup of cold water). Bring to a boil before adding the salt.
  • Serve sliced and drizzled with the grape sauce.


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