Spicy corn and quinoa torte.
Posted on 29/10/2011

How many would it make: 6 portion

Ingredients list:

Ingredients for bases:

½ cup Coles Organic Quinoa Flakes.
½ cup water.
¼ teaspoon salt.
1 cup Vitarium Gluten Free Plain Flour.
3 teaspoons Wards Gluten Free Baking Powder.
1 teaspoon Masterfoods Piri – Piri hot seasoning.
1 tablespoon Gourmet Garden mild chilli paste.
½ cup Kraft Mexican 3 Blend cheese.
1 (420 gm.) can gluten free creamed corn (I used Edgells).
2 large free range eggs, beaten.
2 cloves garlic, crushed.
1 tablespoon Gourmet Garden chive paste or finely chopped fresh chives.
1 tablespoon Gourmet Garden coriander paste or finely chopped fresh coriander.
1 tablespoon Old El Paso Jalapeños, finely chopped.
60 gm. unsalted butter, melted, or 60 gm. Nuttelex Original margarine, soft.
Butter or margarine to grease pan.

Ingredients for filling and topping:

1 (425 gm.) can Old El Paso Mexe – beans, drained and mashed.
1 tablespoon finely chopped red onion.
Thinly sliced red onion for garnish.
1 ripe Roma tomato, seeded and pulp removed, and finely chopped (or use Roma intense no – mess tomato, which does not need to be seeded or de-pulped).
1 ripe Roma tomato, seeded and pulp removed, and sliced (or use Roma intense no – mess tomato, which does not need to be seeded or de-pulped)..
1 cup grated Kraft Mexican 3 Blend cheese.
2 large avocados.
2 teaspoons fresh lemon juice.
Sea salt and freshly ground pepper.
150 ml. firm set sour cream.
2 cups finely shredded iceberg lettuce.
½ cup salsa (optional).



Method:

Method for bases:

You will need two 20 cm. loose bottom non – stick baking pans for this recipe.

Pre-hest oven to 180 degrees C (conventional).

Line the base of the pans with baking paper and grease the sides

Place the quinoa flakes, salt and water in a bowl, and set aside for a few minutes for the flakes to soften.

Place creamed corn, eggs, chives, coriander, jalapeños, garlic, cheese and melted butter (or Nuttelex), in a separate bowl and mix well. Set aside.

Place flour, baking powder, piri – piri, chilli powder and mix with a balloon whisk for about 1 minute. Set aside.

Add the softened quinoa flakes to the creamed corn mixture and mix well. Fold in the flour mixture until well incorporated. Divide the mixture into the baking pans, place the pans on a tray and bake for 40 minutes until set and slightly golden in colour. Remove from the oven, and cool in pans on a rack for 5 – 10 minutes before removing from the pans. When cool, assemble as follows.

Assembly:

Place one cooked base on a serving platter and spread with 3 – 4 tablespoons sour cream and the mashed beans. Sprinkle with chopped red onion, chopped tomato and ½ cup grated cheese. Add the other base. Mash one avocado with lemon juice and sea salt and pepper to taste, and spread this on top. Decorate with slices of the remaining avocado, ½ cup shredded lettuce, red onion slices, tomato slices and remaining grated cheese. Spoon remaining sour cream on top and sprinkle with chilli powder. Scatter shredded lettuce around the base of the torte before serving.

Put the salsa in a separate serving bowl, to be added as desired.




Other tips:

The torte can be enjoyed as an entrée or a luncheon meal, and looks great for a Christmas buffet.

Peppers and chilli powder can be omitted, if a less spicy (but still delicious) torte is preferred.

To make the dish dairy free, omit the cheese, use Nuttelex instead of butter in the base, and substitute gluten free mayonnaise for the sour cream; the dish will then be wheat–free, dairy–free, nut–free but still very tasty.