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Adapted from Savvy Vegetarian website
This stovetop casserole is hearty, nutritious, and flavorful.
Cook’s Review: My 7-year old twins helped make this recipe. My son had two helpings and gave it a thumbs up.” ~Natalie S.
Makes 4 servings.
|1/2 cup NOW Walnuts soaked in water for 6 hours or longer - we soak overnight in the fridge, in a covered container, then drain and rinse|
|1 cup NOW Organic Quinoa Grain, soaked 15 minutes, rinsed and drained in a colander|
|1 Tbsp. NOW Extra-Virgin 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|
|1/2 cup frozen peas|
|1/4 cup parsley, minced|
|Salt and pepper, to taste|
*NOW items available at your local health food store
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.
If you use a salted bouillon cube for this recipe, you'll need very little added salt. Check the label on the box.
Total Fat: 16 g
Sodium: 321 mg
Dietary Fiber: 5 g
Protein: 9 g