Sunday, May 15, 2011

Quinoa Casserole

Today turned out to be just as great as yesterday!  We spent the day outside again and I feel totally rested (but also exhausted somehow?) and ready for the week.  We had my in-laws over for dinner and I thought we'd all really enjoy this quinoa casserole that I found on Savvy's website.  I served it with these black bean burgers (sans feta and curry paste but added parsley), and grilled asparagus and corn on the cob.

Quinoa Carrot Zucchini Casserole

1 cup quinoa
1/4 cup currant
1/4 cup sunflower seeds
2 bay leaves
1 cinnamon stick
2 tbsp olive oil
1 cup chopped celery
2 chopped carrots
2 chopped small zucchini
1 tsp ground coriander
1/2 tsp paprika
pinch cayenne
1 tbsp grated fresh ginger
1 tsp cumin
1/2 tsp salt
1 3/4 cup vegetable stock
* * * * * * * * * * * *
1/4 cup chopped fresh parsley
ground pepper

*Soak quinoa in water for 1 hour
 *Saute celery in olive oil until translucent, add carrots and cook 5 minutes, add zucchini and cook 1 minute.
*Add remaining ingredients (up to the asterisks and not including the stock) and stir until browned
*Pour into casserole dish, along with boiled vegetable stock and cook (covered) at 350
*Cook until stock is absorbed (about 20 minutes) and remove bay leaves and cinnamon stick
*Add parsley and ground pepper and serve!

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