-

Quinoa Walnut Rosemary Casserole

Easy, Hearty & Flavorful, Light but Filling Quinoa Recipe

Quinoa Walnut Rosemary Casserole

Our quinoa casserole recipe is adapted from one on Chet Day's website. We changed most of the ingredients, proportions, and directions, reducing the size and the brown-ness of this recipe, but kept the winning combination of quinoa, walnuts and rosemary.

Delicious with sautéed green veggies on the side, crusty artisan bread and hummus.

Total prep & cook time: 45 min

4 Servings

Nutrition Data Per Serving, 88 g: 295 cal, 32g carb, 16g fat, 321mg sodium, 5g fiber, 9g protein, low Cholesterol, good source Vit A, Manganese. Estimated glycemic load: 28.

Quinoa Casserole Ingredients:

  • 1/2 cup walnuts, soaked in water for 6 hours or longer - we soak overnight in the fridge, in a covered container, then drain and rinse
  • 1 c quinoa, soaked 5 minutes, rinsed and drained in a colander
  • 1 Tbsp olive oil
  • 1 - 2 garlic cloves
  • 1 medium carrot, peeled and diced
  • 1 stalk celery, diced
  • 1 unsalted veggie bouillon cube
  • 1 1/2 cups boiling water
  • 1/4 - 1/2 tsp crushed dried rosemary leaf, or 1 tsp fresh
  • 1 bay leaf
Savvy Vegetarian Facebook Page
  • Optional:
  • 1/2 cup frozen peas
  • 1/4 cup parsley, minced
  • Fresh ground pepper to taste

Directions:

  1. Soak the walnuts ahead in the fridge the morning or evening before cooking
  2. Soak quinoa 15 minutes to an hour, rinse three times through a fine metal strainer, leave to drain
  3. Heat olive oil on medium in a large sauté pan or frying pan
  4. Crush, peel, stem, and mince garlic cloves
  5. Wash and dice celery (slice lengthwise, then crosswise, in thin slices)
  6. Peel and dice carrot (slice lengthwise in four, then crosswise in thin slices)
  7. Stir fry garlic, celery and carrot until beginning to brown
  8. Shake quinoa to get out any remaining water, add to pan, and sauté until dry
  9. Add crushed rosemary leaf, and bay leaf, stir to heat through
  10. Stir in 1 1/2 cups boiling water, optional salt and bouillon cube, bring to boil, cover and simmer 15 minutes
  11. Add the frozen peas on top, cover and simmer another 10 minutes
  12. Chop walnuts coarsely, mince parsley, and stir into casserole with the peas
  13. Turn off heat, stir in fresh ground pepper to taste, then serve
Protein Ebook

Recipe Tips:

For our version of this quinoa recipe, we used carrots instead of red peppers, garlic instead of onion, a veggie bouillon cube instead of soy sauce, olive oil instead of sesame oil.

We added a celery stalk, a bay leaf, parsley, and also soaked the walnuts instead of roasting them to get rid of the bitter tannic acid flavor and brown color. We reduced the amount of water because of soaking the quinoa.

To 'crush' rosemary, we whizzed whole dried rosemary leaf in our trusty spice grinder (aka coffee grinder). You can also use a mortar and pestle, or just crumble it with your fingers.

If you use a salted bouillon cube for this recipe, you'll need very little added salt. Check the label on the box.

More quinoa info and tips

More Quinoa Casseroles:

More Quinoa Recipes

Basic Quinoa Recipe
Quinoa Recipe Ebook
Crockpot Quinoa Red Lentil Stew Quinoa Black Bean Salad Quinoa Corn Chowder Quinoa French Lentil & Herb Salad Quinoa Roasted Root Vegetable Salad Spanish Quinoa Back To Recipes Index Medical Disclaimer Privacy Policy Contact Us
Stumbleupon   Follow Savvy Veg On Twitter;   Join Savvy Veg on Facebook; Print
Pinterest   pin_it_button   Google+  
Subscribe
Stumbleupon   Follow Savvy Veg On Twitter;   Join Savvy Veg on Facebook; pinit_fg_en_round_red_32




Savvy Vegetarian