Quinoa With Walnuts and Rosemary

Easy Quinoa Stovetop Casserole Recipe, With Walnuts and Rosemary

Quinoa, Walnut and Rosemary Casserole is simple and easy, a hearty & flavorful, light yet filling stovetop casserole recipe.

Our quinoa casserole recipe is adapted from one in a quinoa article by Karen Railey 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.

Cooking 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.

4 Servings: Preparation time, approximately 45 minutes from start to serving.

Nutrition Data Per Serving, 88 g: 295 calories, 32 g carbohydrate, 16 g fat, 321 mg sodium, 5 g dietary fiber, 9 g protein, low in Cholesterol, good source of Vit A, very good source of Manganese. Estimated glycemic load: 28.

Printable Recipe: Click the print button in your browser to print the recipe

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 15 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
• Optional: 1/2 tsp salt
• 1/2 cup frozen peas
• 1/4 cup parsley, minced
• Salt and 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. Cooking Tip: 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 crush it with your fingers
11. Cooking Tip: If you use a salted bouillon cube for this recipe, you'll need very little added salt. Check the label on the box.
12. Stir in 1 1/2 cups boiling water, optional salt and bouillon cube, bring to boil, cover and simmer 15 minutes
13. Add the frozen peas on top, cover and simmer another 10 minutes
14. Chop walnuts coarsely, mince parsley, and stir into casserole with the peas
15. Turn off heat, stir in fresh ground pepper to taste, then serve

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