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prosciutto leek red quinoa lasagna

Posted on November 18th, 2011  |  9 Comments

I’ve seen ’em ’round the blogosphere before.

Those deceiving lasagna-looking dishes that promise on flavor and health yet look so sinful {sounds right up my alley.}

So why haven’t I done this before?

Shame on me!

Shame on me for waiting so long to make this blogger inspired quinoa bake.

Shame on me because this shiz is friggin amazing!! Ridiculously good. As in you need to make this before Thanksgiving good. Or after. Whatever.

With endless filling options, I chose some of my favs (feel free to do the same.)

hello prosciutto

what up leeks

oh hi thyme

yo goat cheese

You could easily toss in some bell peppers, bacon, or beans (apparently I’m down with the b’s), all would Be splendid.

Go Italian with some basil, tomato and mozzarella, Mexican like the chicks over at Little Yellow Kitchen – (my most recent quinoa bake inspiration), or indulge with sausage or chorizo. Yum.

Any way you bake it, this quiona lasagna wannabe, fills you with complete protein (meaning all the amino acids- quite important), tons of fiber and plenty of calcium. With just a little splash of half and half you might mistake it for quiche but your waist (and tummy) will know the difference!

What are you waiting for?

Get baking, quinoa style!



prosciutto leek red quiona lasagna

serves 4

5 slices proscitto

1 leek

~2-3 oz. goat cheese

4 eggs

1/2 c. half and half

1 Tbsp fresh thyme

1/8-1/4 tsp salt (to taste)


1 Tbsp extra virgin olive oil

1 c. cooked quinoa, cooled**

1/4 c. Parmesan cheese

1. Preheat the oven to 350 degrees.

2. Remove top and end of the leek, slice in half and cut into little half moons. Place in a large bowl of cold water and separate half moons, let sit for a few minutes and the grit will fall to the bottom of the bowl.

3. Roll up prosciutto and slice, separate strands.

4. In small pan (or same pan used for quinoa) heat ~1/2 Tbsp oil over medium and add prosciutto. Cook a few minutes, until most pieces are crisp. Remove to small bowl and let cool.

5. Skim the leeks off the top of the water bowl with a slotted spoon, drain the excess water and add to saucepan used for prosciutto (do this off the heat and be careful because the excess water from the leeks can pop with the heat, but it’s not that much- because it’s to be off the heat!)

6. Saute leeks for a few minutes over medium heat, then remove from saucepan and let cool, meanwhile in a large bowl combine eggs, half and half, goat cheese, thyme, pepper, salt and cooled prosciutto.

7. In baking bowl/pan add the cooked quinoa and leeks, mix. Pour egg mixture over top.


9. Thoroughly combine and bake for 35 minutes then add the Parmesan cheese, bake for an additional 10-20 minutes (depending on the size of your dish), mine was pretty thick and took 55 minutes total.


**To cook 1 cup dried quinoa heat 2 tsp extra virgin olive oil on low in a small saucepan. Add 2 cloves chopped fresh garlic, sauté for about a minute and then add the rinsed quinoa. Add 2 cups of water, 1/2 tsp sea salt and bring to a boil. Cover and reduce heat to a simmer for about 20 minutes. Turn off the heat and let sit for 5 more minutes. Uncover and fluff.




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9 Responses

  1. Chrissy says:

    This recipe looks so rad! I love the use of Red Quinoa for the awesome color that it adds to the dish. This is a great way to eat well but incorporate a ton of delicious flavors. Oh PS. thanks for the shout out!

  2. Adam Brown says:

    I ate this. It was amazing. it was like a fluffy, happy, light keish with a chorizo or sausage flavor. Perfectly seasoned. Soooo good! Never had quinoa before.

  3. […] Prosciutto Leak Red Quinoa Lasagna […]

  4. Jo says:

    Looks amazing! We’d love for you to share with us over at foodepix.com

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  6. Your photos are amazing!! This looks really really good! I just have to plan when I’m going to make it! I normally save recipes like this for the weekend since they take longer for me to make. I just need to get all the ingredients from the store. Thanks for sharing!

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