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.
*NOW items available at your local health food store
- Soak the walnuts ahead in the fridge the morning or evening before cooking.
- Soak quinoa 15 minutes to an hour, rinse three times through a fine metal strainer, leave to drain
- Heat olive oil on medium in a large sauté pan or frying pan.
- Crush, peel, stem, and mince garlic cloves.
- Wash and dice celery (slice lengthwise, then crosswise, in thin slices).
- Peel and dice carrot (slice lengthwise in four, then crosswise in thin slices).
- Stir fry garlic, celery and carrot until beginning to brown.
- Shake quinoa to get out any remaining water, add to pan, and sauté until dry.
- Add crushed rosemary leaf, and bay leaf, stir to heat through.
- Stir in 1 1/2 cups boiling water, optional salt and bouillon cube, bring to boil, cover and simmer 15 minutes.
- Add the frozen peas on top, cover and simmer another 10 minutes.
- Chop walnuts coarsely, mince parsley, and stir into casserole with the peas.
- Turn off heat, stir in fresh ground pepper to taste, then serve.
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