Red Quinoa Lentil Tart

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
1 carrot
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.

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Veggie Breakfast Bake

I find breakfast the most difficult meal to eat out. As a result I rarely do it. Too bad because there was a time when I really enjoyed eating breakfast out.

Luckily I did find a place where I can get a great breakfast—a diner at the Jersey shore that has 100s of omelets on their menu. They make farmer’s omelets—where all the ingredients, including potatoes, are cooked together and served mounded on a big plate. When I ordered their Harvest Omelet (hold the eggs, hold the cheese) the waitress asked me to repeat my order. I explained I couldn’t have gluten, eggs or cheese. So, she went back to the kitchen to discuss it with the cook and came back smiling. The cook would have no problem preparing my breakfast sans eggs, dairy, and gluten. And, boy was it good — my plate was heaping with potatoes and veggies. Now the cook knows me by my order. It’s a beautiful thing.

So, here’s the Veggie Breakfast Bake I make on weekends when I can’t get to my favorite breakfast place. It’s easily varied dependent on what you have on hand, what’s in season, and what you like. Add cauliflower, turnips, and parsnips—whatever you fancy. And, experiment with the spices. I happen to be pleased with this blend of spices but some days I try other mixtures and it comes out equally as good.

And, yes, it’s a good lunch or side dish for your favorite grilled dinner.

Veggie Breakfast Bake

3 tablespoons olive oil
1 clove garlic
1 medium onion
2 medium sized sweet potatoes
2 large red potatoes
2 large carrots
1 red pepper
1 green pepper
1 small head of broccoli
½ teaspoon celery seeds
½ teaspoon crushed dry rosemary
1 bay leaf
1 teaspoon Spice Hunter Chili Powder Blend*
Salt and pepper to taste

Preheat the oven to 400℉. I have a convection oven so I use Convection Roast.

Pour the olive oil into a heavy cast iron skillet (one that’s oven proof) set on medium heat. Add the garlic (smashed). Slice the onion and cut each slice into quarters. Add. Stir frequently.

Wash the remaining vegetables. I don’t peel any of them.

Slice the potatoes into ¼ inch rounds and then cut each slice in half or quarters depending on their size. Add to the pan. Add the bay leaf.

It’s good to stir the vegetables prior to each new addition or even more frequently to keep things cooking evenly. And, along the way add more oil if you think it’s needed.

Slice the carrots (1/8 inch) on the diagonal and add.

Remove the tops and seeds from the peppers. Slice into ½ inch strips and then cut each strip into thirds. Add to the pan.

Cut up the broccoli so you have bite-sized florets. And…add to the pan. Mix it all up. Add the spices and mix thoroughly. Cook a few more minutes.

Finally, pop the pan into the oven and cook for 10-15 minutes (or until the veggies reach the desired doneness.)

Serve immediately. Makes 4-6 helpings.

*The label on the Spice Hunter Chili Powder blend states the ingredients are: chile pepper, onion, garlic, cocoa powder, oregano, red pepper, cumin, cinnamon, and cloves. If you can’t find it make up your own blend using these or similar ingredients. Here’s the allergen information for Spice Hunter spices.

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