Huminta (Bolivian Style Souffle)
Huminta (Bolivian Style Souffle) recipe
Yield
4 servingsPrep
30 minCook
60 minReady
90 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| 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.
