Huminta (Bolivian Style Souffle)
Yield
4 servingsPrep
30 minCook
60 minReady
90 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | cups |
quinoa
cooked |
|
1 | cup |
tofu
squeezed |
|
1 | cup |
winter squash
cooked |
* |
¼ | cup |
tahini (sesame paste)
|
* |
3 |
anise extract
|
* | |
½ | teaspoon |
salt
|
|
1 | teaspoon |
vegetable oil
|
|
½ | cup |
bread crumbs
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
946 | ml |
quinoa
cooked |
|
237 | ml |
tofu
squeezed |
|
237 | ml |
winter squash
cooked |
* |
59 | ml |
tahini (sesame paste)
|
* |
3 |
anise extract
|
* | |
2.5 | ml |
salt
|
|
5 | ml |
vegetable oil
|
|
118 | ml |
bread crumbs
|
Directions
Run quinoa, tofu and squash through a fine food mill.
Lightly blend in tahini, anise and salt.
Oil a small casserole.
Add half of the bread crumbs and rotate around the casserole to form a thin layer of crumbs.
Add the quinoa mixture, sprinkle remaining bread crumbs on top, cover and bake for 1 hour.
Serve hot in cold weather or at room temperature in hot weather.
Any leftovers may be sliced and pan fried.