Vegetarian Quinoa Recipe

Vegan Quinoa Carrot Zucchini Casserole for Slowcooker or Oven

Preparation time, approximately 1 hour from start to serving, using the oven. Serves four. Substitute 1/2 small onion for the celery, or green beans for the zucchini.

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
• Note: Use smaller amount of water for slow cooker or crockpot
• 1/4 c. minced parsley or cilantro
• fresh ground pepper to taste

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 1/2" 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 1/2 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 3/4 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