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!