A perfect soufflé is a work of art: puffed, light as air, but here made more far more healthy and hearty with featherweight quinoa in the mix. However, have everyone at the table, ready to eat. Soufflés begin to collapse the moment they leave the oven.
This recipe is excerpted from Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day. Read our review.
Make Ahead Tips
Save time: Use 1-3/4 cups cooked quinoa and omit soaking and cooking the raw grains.
To get eggs to room temperature, leave them out on the counter for 15 to 20 minutes or submerge them in their shells in a bowl of warm tap water for 4 to 5 minutes.There are a few secrets to a perfect soufflé: You need to make sure your oven is properly preheated, the eggs must be at room temperature, you must not skimp in beating the ingredients (you want as much air in the mix as possible before the soufflé starts to puff in the oven), and you must not open the oven door as the soufflé bakes.
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1 star rating only because site won't allow a 0.Unfortunately a very disappointing recipe. Prepared souffle exactly as recipe specified, but after 40 minutes it remained uncooked...even after 60 minutes the souffle had the consistency of oatmeal. What little we did eat was really bland!
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