Say hello to your new favorite slow cooker recipe: my Quinoa, Kale, and Ricotta Cake! It’s fluffy, savory, and packed with fresh, vibrant flavors that make it perfect for any season.

The slow cooker (a 4 to 6-quart one works best) does all the heavy lifting, so you can sit back and relax while it works its magic. This recipe pairs beautifully with a simple cucumber and mint salad for a refreshing side, and it’s great for a light dinner or even as a holiday centerpiece.

It reheats beautifully, so feel free to make it ahead for busy weeks or last-minute entertaining!

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Recipe Ingredients

• 200 g (7 oz/1 cup) tri-color quinoa (red, black, and white) or red quinoa, rinsed
• 300 g (10½ oz/4 cups) finely shredded kale leaves
• 2 tbsp extra virgin olive oil
• 2 spring onions (scallions), thinly sliced
• 4 garlic cloves, finely chopped
• 600 g (1 lb 5 oz) ricotta cheese
• 4 eggs, lightly beaten
• 80 g (2¾ oz/1 cup) finely grated Parmesan cheese
• 1 large handful of parsley, coarsely chopped
• 1 handful of mint, coarsely chopped
• To serve: cucumber chunks and mint sprigs, dressed with olive oil and a squeeze of lemon juice

How To Make Quinoa, Kale and Ricotta Cake

1. Prepare Your Slow Cooker: Start by greasing the inside of the slow cooker with a little olive oil, then line it with baking paper to make cleanup easier and to ensure your cake doesn’t stick.
2. Cook the Quinoa and Kale: Place the quinoa in a medium saucepan and pour in 1 liter (35 fl oz/4 cups) of water. Bring it to a boil, then cover with a lid and lower the heat to simmer for 10 minutes. After 10 minutes, toss in the kale, give it a stir, and cook for another 2 minutes. Drain the quinoa and kale well, then refresh them under cold running water to stop the cooking process.
3. Mix the Batter: In a large mixing bowl, combine the ricotta, lightly beaten eggs, grated Parmesan, parsley, mint, and spring onions. Add a generous pinch of salt and a few grinds of black pepper. Stir until the mixture is smooth and evenly combined.
4. Incorporate the Quinoa and Kale: Add the cooled quinoa and kale to the ricotta mixture. Mix everything thoroughly to ensure the kale and quinoa are evenly distributed throughout the batter.
5. Assemble in the Slow Cooker: Spoon the mixture into your prepared slow cooker, smoothing the surface with the back of a spoon for an even finish.
6. Prevent Condensation: Cover the lid of your slow cooker with a clean tea towel, securing the corners around the knob with string or an elastic band. This clever trick prevents any condensation from dripping onto the cake as it cooks.
7. Cook Low and Slow: Set the slow cooker to low and cook for 4 hours, or until the cake is firm and cooked through. You’ll know it’s ready when the edges pull slightly away from the sides and the top feels set to the touch.
8. Serve and Enjoy: Let the cake cool slightly before lifting it out of the slow cooker. Slice it into wedges and serve alongside a refreshing cucumber and mint salad, dressed with olive oil and a squeeze of lemon juice for brightness.

Recipe Tips

• Use fresh kale for the best texture and flavor: Pre-wash and shred kale leaves to ensure they cook evenly with the quinoa, enhancing the dish’s vibrant color and tender texture.
• Swap out quinoa for a different grain: If quinoa isn’t available, try using couscous, bulgur, or millet as a substitute. Adjust cooking times based on the grain’s package instructions.
• Add extra herbs for a stronger flavor: Experiment with dill, basil, or even chives for a fresh twist that complements the ricotta and kale perfectly.
• Make it gluten-free-friendly: Ensure your Parmesan cheese is gluten-free, and double-check any packaged ingredients like grains or seasonings for hidden gluten.

Recipe FAQs and Variations

Check out More Recipes:

• Parsnips and Carrots With Black Bean Sauce
• Lentils With Chard, Dill and Feta
• Slow Cooker Beetroot Curry