Quinoa Carrot Zucchini Casserole Recipe

Quinoa Casserole Recipe: Stovetop, Crockpot or Oven

Quinoa Casserole Recipe: Currants add a sweet-tart taste that goes well with the carrots, and sunflower seeds add texture contrast to this mildly spicy quinoa recipe. This casserole recipe makes a great one dish meal, or goes well with green salad or a cream of vegetable soup and crusty bread.

Although classed as a grain, quinoa (keen-wah) is technically an herb, originating with the Incas, in Peru. Quinoa is perishable because of its oil content, and should be stored in the fridge up to a month, or in the freezer for 2 months. Quinoa is light, delicious, high in protein, and easy to cook. It can be used in place of rice, bulgar, or couscous.

More quinoa info and tips

Serves Four: Preparation time, approximately 45 minutes from start to serving. Substitute 1/2 small onion for the celery, green beans for the zucchini, or dried cranberries for the currants.

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Quinoa Casserole Ingredients:

• 1 c quinoa
• 1/4 cup dried currants
• 1/4 cup sunflower seeds
• 1 or 2 bay leaves
• 1 cinnamon stick
• 2 Tbls olive oil
• 1 c. celery, chopped small
• 2 medium carrots
• 2 small zucchini
• 1 tsp ground coriander
• 1/2 tsp paprika
• pinch cayenne
• 1/2 tsp dried ginger
• 1/2 tsp ground cumin
• 1/2 tsp rock salt
• 1 1/2 - 1 3/4 cup boiling water or soup stock
• Note: Use smaller amount of water for slow cooker or crockpot
• 1/4 c. minced parsley or cilantro
• fresh ground pepper to taste

Instructions:

1. Soak quinoa 15 minutes to an hour, rinse three times through a fine metal strainer, leave to drain
2. Heat olive oil on medium in a large sauté pan or frying pan
3. Chop celery in small pieces
4. Peel and chop carrots in 1/2" dice
5. Wash, trim, and chop zucchini in 1 " dice
6. Stir fry celery until transparent
7. Add carrots, stir fry five minutes
8. Add zucchini, stir fry one minute
9. Add the spices, except for the fresh herb and salt, lower heat and stir until they start to brown
10. Preheat oven to 350 degrees. Use a three or four quart oven proof casserole with lid. Add all ingredients except fresh herb and pepper
11. Stir in 1 3/4 cups boiling water or stock, cover, and bake 20 minutes, or until all the water is absorbed
12. Before serving, remove the bay leaves and cinnamon stick
13. Stir in the minced fresh parsley or cilantro, fresh ground pepper, and serve

More Delicious Meal-In-A-Bowl Quinoa Recipes

Cranberry Almond Quinoa Crockpot Quinoa Red Lentil Stew Quinoa Black Bean Salad Quinoa Pilaf Quinoa Tofu & Veggies

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