Quinoa Casserole

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Here is a delicious quinoa dish that is easy to make and yet special enough for a party! A great vegan and gluten free recipe. Quinoa is a great source of resistant starch and also free of the arsenic concern that can affect rice. We all enjoyed this dish at gurukula on Friday, as prepared by Chef Ish Baker.

Ingredients

  • 1 c quinoa

  • ¼ cup dried currants

  • ¼ 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

  • ½ tsp paprika

  • pinch cayenne

  • ½ tsp dried ginger

  • ½ tsp ground cumin

  • ½ tsp rock salt

  • 1 ½ - 1 ¾ cup boiling water

  • Note: Use smaller amount of water for slow cooker or crockpot

  • ¼ c. minced parsley or cilantro

  • fresh ground pepper to taste

Serves 5-6

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 saute pan or frying pan

  3. Chop celery in small pieces

  4. Peel and chop carrots in ½" 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. Slow Cooker or Crock Pot: Preheat slow cooker or crockpot on low, add all ingredients, and 1 ½ cups boiling water, cover and cook 2 - 3 hours on low (or until all water is absorbed)

  11. Oven: Preheat oven to 350 degrees. Use a three or four quart oven proof casserole with lid. Add all ingredients except fresh herb and pepper

  12. Stir in 1 ¾ cups boiling water, cover, and bake 20 - 30 minutes, or until all the water is absorbed

  13. Before serving, remove the bay leaves and cinnamon stick

  14. Stir in the minced fresh parsley or cilantro, fresh ground pepper, and serve

Source: http://www.savvyvegetarian.com/vegetarian-recipes/quinoa-carrot-zucchini-casserole.php

Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.

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