Quinoa casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Eden Quinoa rinsed, then roasted |
| 1⅓ | cup | Water |
| 1 | tablespoon | Eden Hot Pepper Sesame Oil (amount may be doubled) |
| 1 | medium | Onion; chopped |
| 1 | Garlic clove peeled and pressed | |
| 2 | teaspoons | Curry (optional) |
| 1 | cup | Celery, chopped |
| 1 | bunch | Broccoli; chopped |
| 1 | Tomato; chopped | |
| 3 | tablespoons | Eden Shoyu |
| 2 | tablespoons | Eden Brown Rice Vinegar |
Directions
Roast rinsed Quinoa in skillet until it pops. Place Quinoa in a casserole dish and add water. Heat oil, saute onions, garlic and curry until onions are translucent. Add celery, broccoli and tomato, saute briefly and add to Quinoa. Add shoyu and brown rice vinegar.
Bake at 350 F. for 45 minutes.
Prep Time: 15 min. * Cooking Time: 45 min. * Yield: 5-6 servings Copyright 1994 Eden Foods, Inc. <Electronic format courtesy of Karen Mintzias>