Corn and Quinoa Casserole with Roasted Vegetables

[Guest guest]

I was going to send this yesterday, but failed to find it as I was convinced the

1st word of the dish was qunoa . . . and the more I think about it, the more

certain I am that I typed it and sent it long ago. Wish you could see the

picture-

 

 

* Exported from MasterCook *

 

Corn and Quinoa Casserole with Roasted Vegetables

 

Recipe By :Jeanne Jones

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup quinoa -- plus 2 tabespoons, rinsed and drained

1/2 teaspoon olive oil -- plus 1 teaspoon, divided use

1 tablespoon chopped shallots

1 tablespoon chopped carrots

1 tablespoon chopped leeks

1 tablespoon chopped celery

2 cups cooked corn kernels -- divided use

2/3 cup soy milk

8 slices eggplant -- (1/2 inch thick)

4 whole scallions

1/4 cup finely chopped parsley

chili powder

 

For a more colorful presentation, thickened carrot juice may be spooned on the

plates. For carrot juice, combine 3/4 CUP of juice with 1/4 teaspoon of

cornstarch in a small saucepan and mix well. Place over medium heat and bring to

a boil, stirring constantly until thickened, about 2 minutes.

 

1. Preheat oven to 350F.

 

2. Sprinkle the drained quinoa on a baking sheet. Place it in the preheated oven

for about 10 minutes, stirring occasionally, until golden brown. Set aside.

 

3. Heat the 1/2 teaspoon of olive oil in a medium skillet and stir-fry the

shallots, carrots, leeks, and celery for 1 to 2 minutes. Set aside.

 

4. Combine 1 cup of the corn and the soy milk in a blender and puree. Add the

pureed mixture to the stir-fried

 

vegetables along with the remaining corn and all but 2 tablespoons of the

toasted quinoa and mix well.

 

5. Spoon the mixture into a small loaf pan and sprinkle the remaining 2

tablespoons of toasted quinoa over the Bake, covered, in the preheated oven for

40 minute Uncover and bake for 20 more minutes. Remove fro oven while preparing

the remaining vegetables.

 

6. Increase the oven temperature to 450F.

 

7. Brush the eggplant slices and scallions with the remaining 1 teaspoon of

olive oil and arrange them in a roasting pan Place in a hot oven for 8 to 10

minutes, or until brow 8. Place a slice of eggplant on each of four plates.

Divide the quinoa into 4 portions and spoon on top of the eggplant. Place the

remaining eggplant slices on top. Garnish serving with 1 tablespoon of chopped

parsley and a chili powder. Place a scallion on top.

 

MAKES 4 SERVINGS

 

EACH SERVING CONTAINS APPROXIMATELY:

CALORIES: 205 FAT: 4 g CHOLESTEROL: 0 SODIUM: 27 mg CARBOHYDRATES: 48 g

PROTEIN: 7 g

 

 

 

 

 

Source:

" Canyon Ranch Cooking "

Copyright:

" 1998 Canyon Ranch, Inc. and Jeanne Jones "

 

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Per Serving (excluding unknown items): 300 Calories; 4g Fat (9.6% calories from

fat); 12g Protein; 65g Carbohydrate; 24g Dietary Fiber; 0mg Cholesterol; 38mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 11 Vegetable; 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : This is both an unusual and a delicious vegan dish and the combination

the grains and soy milk provides a complete protein.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0