Wednesday, February 22, 2012
recipe for quinoa vegetable bake
1 c dried quinoa
2 c water
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)
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!