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Fresh Spring Quinoa Tart

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A quick and easy vibrant vegetable tart with a nutty quinoa crust, perfect for spring gatherings and light meals.

Ingredients

Scale
  • 1 cup quinoa (uncooked), rinsed well
  • 2 large eggs, room temperature
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil, plus extra for greasing the pan
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1 cup cherry tomatoes, halved
  • 1 cup asparagus tips, blanched and chopped
  • 1 cup baby spinach, roughly chopped
  • 1/2 cup ricotta cheese (optional)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
  • Salt and pepper, to taste
  • Fresh lemon zest (optional garnish)
  • Extra basil leaves (optional garnish)
  • Drizzle of balsamic glaze (optional garnish)

Instructions

  1. Rinse 1 cup quinoa under cold water to remove bitterness. Combine with 2 cups water in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until water is absorbed and quinoa is fluffy. Let cool slightly (about 10 minutes).
  2. In a mixing bowl, whisk 2 large eggs until combined. Add the cooled quinoa, 1/4 cup grated Parmesan, 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper. Stir well to combine into a sticky dough-like mixture.
  3. Preheat your oven to 375°F (190°C). Lightly grease your tart pan with olive oil. Press the quinoa mixture evenly into the bottom and slightly up the sides of the pan, about 1/4 to 1/2 inch thick. Use the back of a spoon to smooth it out. Bake for 20 minutes until the crust is set and lightly golden.
  4. While the crust bakes, blanch asparagus tips in boiling water for 2 minutes until bright green and tender-crisp. Drain and chop. In a bowl, combine cherry tomatoes, chopped asparagus, baby spinach, minced garlic, chopped basil, ricotta cheese (if using), and season with salt and pepper.
  5. Remove the crust from the oven and let cool for 5 minutes. Spread the vegetable filling evenly over the crust. Return to the oven and bake for another 15-20 minutes, or until the vegetables are tender and the filling is warmed through.
  6. Once out of the oven, let the tart cool for 10 minutes before removing from the pan. Garnish with fresh lemon zest, extra basil leaves, and a drizzle of balsamic glaze if desired.

Notes

Rinse quinoa thoroughly to remove bitterness. Press the crust firmly to avoid crumbling. Pre-bake the crust to prevent sogginess. Blanch vegetables to keep color and texture. Let the tart rest before slicing for cleaner cuts. Grease the pan well or use parchment paper to prevent sticking.

Nutrition

Keywords: quinoa tart, spring tart, vegetable tart, gluten-free tart, vegetarian recipe, easy tart recipe, healthy tart

Find it online: https://avabake.com/fresh-spring-quinoa-tart-recipe-easy-vibrant-vegetable-tart-to-make-today/