Wednesday, February 22, 2012

recipe for quinoa vegetable bake

1 c dried quinoa
2 c water
1T oil

Place in large sauce pot and bring to boil. Lower heat and simmer, covered for 20 min, stirring occasionally.

1 small onion - finely chopped
2 small carrots - grated (I have also used a 1 parsnip and 1 carrot)
1 small zucchini - grated
10 oz frozen spinach or cooked greens
1/8c flour (I used potato starch to be gluten-free)
1/2t baking powder
1/8c tahini - (I have used up to 1/4cup)
2t salt
1/8c fresh dill - chopped or 1-2t dried dill (optional)
2t fresh lemon juice

Bake 20 min at 400 degrees.

I found this recipe in the Whole Foods Market Cookbook (p.214) and have made it several times - it's supposed to be made into cakes, but when I omitted the 1T yogurt, they ended up crumbly. So I decided to try an easier way and tossed it all in a dish. Tasted the same and was so much easier!

This one's for you, Amylynn!

1 comment:

Amylynn said...

You are super sweet! I can't wait to make this it looks so good! I have an awesome coconut brown rice pudding recipe that I am going to post this weekend. We had it for dinner with a little homemade rice milk. Wow, it was amazing!