Savory Quinoa & Beetroot Cake with Edible Flower Garnish
Have you ever craved a dish that is both visually stunning and deliciously satisfying? Look no further than the Savory Quinoa & Beetroot Cake with Edible Flower Garnish. This innovative dish is perfect for a brunch gathering, a light lunch, or even a sophisticated dinner party. With its vibrant colors and delightful flavors, this cake not only pleases the palate but also serves as a conversation starter.
Packed with nutritious ingredients, this cake highlights quinoa, a complete protein, and beetroot, known for its earthy sweetness and vibrant hue. The addition of edible flowers not only elevates the dish aesthetically but also provides unique flavors and textures, making it a feast for the eyes as much as for the taste buds.
The following sections will guide you through the step-by-step process of creating this exceptional savory cake that is sure to impress anyone lucky enough to enjoy it.
Ingredients You’ll Need
Before diving into the cooking process, let’s gather all the ingredients required for this remarkable dish. Here’s what you’ll need:
For the Cake:
- 1 cup quinoa (rinse before cooking)
- 2 cups vegetable broth or water
- 1 cup cooked beetroot (finely grated)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/4 cup Greek yogurt (or vegan alternative)
- 1/4 cup olive oil
- 1 teaspoon baking powder
- 1/4 cup fresh herbs (such as dill or parsley, chopped)
For Garnish:
- Edible flowers (such as nasturtiums, pansies, or violets)
- Additional fresh herbs for decoration
Step-by-Step Instructions
Cooking the Quinoa
- In a saucepan, bring the vegetable broth to a boil.
- Add the rinsed quinoa and reduce heat to a simmer.
- Cover and cook for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy.
- Remove from heat and let it cool slightly.
Preparing the Beetroot Mixture
- In a skillet, heat a tablespoon of olive oil over medium heat.
- Sauté the chopped onion until translucent, about 5 minutes.
- Add the garlic, cumin, smoked paprika, salt, and pepper, stirring for another minute.
- Remove from heat and allow the mixture to cool.
Combining Ingredients
- In a large mixing bowl, combine the cooked quinoa, grated beetroot, sautéed onion mixture, eggs, Greek yogurt, olive oil, baking powder, and fresh herbs.
- Mix well until all ingredients are thoroughly combined.
Baking the Cake
- Preheat the oven to 350°F (175°C).
- Grease a round cake pan or line it with parchment paper.
- Pour the mixture into the prepared cake pan and spread it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it onto a wire rack.
Final Touches
Once the cake has cooled completely, it’s time to garnish!
- Carefully place the cake on a serving platter.
- Decorate the top with a generous sprinkle of edible flowers and some additional fresh herbs for that gourmet touch.
Serving Suggestions
The Savory Quinoa & Beetroot Cake can be served warm or at room temperature. Pair it with:
- A light salad dressed with lemon vinaigrette
- Yogurt or a yogurt-based sauce for dipping
- A glass of crisp white wine or herbal tea
Conclusion
The Savory Quinoa & Beetroot Cake with Edible Flower Garnish is not only a feast for the taste buds but also a stunning centerpiece for any dining occasion. With its rich flavors and eye-catching presentation, this dish showcases how nourishing ingredients can come together to create something truly special. Whether you’re looking to impress at a dinner party or simply treat yourself to an exquisite meal, this recipe is sure to become a favorite in your culinary repertoire. Give it a try, and let the vibrant colors and savory flavors transport you to a garden of delightful tastes!