Savvy Veg Fans
"I gotta say again how much I love your website. It makes this new path so much easier and fun..."
"Wow, thank you so much for your input, it was very thorough and more than I expected. You rock! :)"
"I see you are passionate about this, that is why I know I came to the right person for advice."
"Thanks for the great advice Judy! You're a life-saver!"
"Thank you for the reports and encouragement ...all very much appreciated!"
"I saw lots of vegetarian sites, and yours was one of the best."
Subscribe and get
2 Special Reports:
"Get Enough Protein"
"Avoid B-12 Deficiency"
New Recipes
New Advice
New Articles
New Blog Posts
Quinoa Carrot Zucchini Casserole Recipe
Quinoa Casserole Recipe for Slow Cooker, 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.
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.
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:
- Soak quinoa 15 minutes to an hour, rinse three times through a fine metal strainer, leave to drain
- Heat olive oil on medium in a large sauté pan or frying pan
- Chop celery in small pieces
- Peel and chop carrots in 1/2" dice
- Wash, trim, and chop zucchini in 1 " dice
- Stir fry celery until transparent
- Add carrots, stir fry five minutes
- Add zucchini, stir fry one minute
- Add the spices, except for the fresh herb and salt, lower heat and stir until they start to brown
- Preheat oven to 350 degrees. Use a three or four quart oven proof casserole with lid. Add all ingredients except fresh herb and pepper
- Stir in 1 3/4 cups boiling water or stock, cover, and bake 20 minutes, or until all the water is absorbed
- Before serving, remove the bay leaves and cinnamon stick
- Stir in the minced fresh parsley or cilantro, fresh ground pepper, and serve
