I’m crazy about quinoa! It’s like a super-food as it’s considered a complete protein, is high in iron, and cooks up very quickly. Even NASA thinks it’s groovy! Here’s a blurb from wikipedia:
“its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete food. This means it takes less quinoa protein to meet one’s needs than wheat protein. It is a good source of dietary fiber and phosporous and is high in magnesium and iron. Quinoa is gluten free and considered easy to digest. Because of all these characteristics, quinoa is being considered as a possible crop in NASA’s Controlled Ecological Life Support System for long-duration manned spaceflights.“
Quotes are good. Pictures are sometimes better:
This is one of my “go-to” recipes after my long Sunday runs because it’s warm and hearty and I can stretch and shower while it’s in the oven. It is so simplistic, but really good. Even Mr. Fish – who wrinkles his nose if it looks too healthy – really likes it.
Couldn’t Be Easier Quinoa Casserole
- 1 cup quinoa
- 1 cup yellow or green lentils
- 1 cup dried split peas
- 1/2 cup wheat germ
- 1 onion, diced
- 4-6 cups veggie stock (or if you’re me, vegan bouillon powder & water)
- 1 can crushed tomatoes (or real ones in the summer!)
- 1/2 cup dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon basil
- 1 teaspoon sage
- 1 teaspoon rosemary (crumble it up between your fingers, first)
- 1 teaspoon thyme (same)
- salt & pepper to taste.
- 1 tablespoon wet mustard (optional)
Put everything in a roasting pan or baking dish, stir, and put in your oven at about 350f or 175c for say 40 minutes. Take it out, give it a stir, add some water if it is looking dry to you (I often do), cover and return to oven for another 20 minutes or so. Take it out and give it a little stir, add a little water if you think you should, and put it back in for about 10 minutes, or until everything is done. If it seems dry to you, just add more water or stock and let it sit with the cover on.
This is the basic recipe, but you can add mushrooms, chopped celery or finely chopped carrots…pretty much anything you want. The spices are also easy to adjust.
Hope you like it!
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Hi, I really want to love this recipe but something went wrong! Can you help me out? I used 5 cups of veggie broth and it was WAY too wet! I had the opposite problem as you and had to cook it down quite a bit, I cooked it for 1 hour 30 minutes, and then put it stovetop to simmer the water off. ALso, the lentils didn’t really cook through- they were still hard after all that time.
But it had good flavor, so I want to figure out my problem!
Humm…we must get to the bottom of this! 🙂
First off, I would suggest not adding all the broth, but adding some, then slowly adding more if needed. So much depends on your altitude, humidity, oven (mine is crazy!) and quinoa. Starting with less will make it easier for you to add more if necessary.
For the lentils, I’m not really sure. I’m surprised that after 1.5hrs in the hot oven they hadn’t cooked! Sturdy buggers. They were to soak up a lot of your “extra” broth! I’m not sure what to suggest, as when I cook lentils (green and brown) they tend to be ready in about 45 minutes. Perhaps you could add pre-cooked lentils? Just a thought. I do hope it works out for you! Let me know!
Fishbowl – Thanks so much for this recipe. I have made it twice once for a potluck (everyone loved it and asked for the recipe) and now at home as one of my weekly menu items. I love that I can make a lot of it, from things I usually keep stocked in my pantry. Just about any vegetable works in it. Healthy, Easy, and picky husband approved 😉
You’re so welcome, Anna! I’m thrilled to hear that it passed the picky husband test! 🙂 My picky Monsieur Fish also likes it, so it must be a good sign.
Googled my way here and really want to try this recipe but I have one quick question, are you using pre-cooked quinoa or are you rinsing and cooking it first? Sounds delicious and I can’t wait to try it!
You could use either here. I usually use raw quinoa, but that means adding more liquid as you go (as indiciated in the recipe.) I’d suggest checking in about every 15/20 mins, because it soaks up a lot of liquid. However, if you use pre-cooked (a great way to get rid of left-overs!) your cooking time will be lower – just wait for the lentils to cook through and you’ll be all set!
This looks delicious (nice photo!)
One question, is the lid to be left on the pot all during the cooking process or just at the end as mentioned?
I cover it from the get go.
Enjoy your quinoa!
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