Saturday, October 5, 2013

quinoa bake



When trying to think of something new to do with quinoa, a "bake" came to mind. The texture kind of reminded me of a savory corn bread. But the top was crispier, and, the best part. I used almonds as a binder and cut the slices small, so they held together really well. Definitely a protein packed meal that won't weigh you down.

scant 1/2 of raw almonds, soaked for four hours or more
scant 1/2 cup of broth
1 small clove of garlic

2 cups of quinoa
4 cups low sodium veggie broth
1 small red onion, diced
3 cloves garlic, minced
1/2 cup packed herbs, parsley & basil
1 1/2 cup garbanzo beans
2 TB nutritional yeast
2 TB lemon juice
salt and pepper

Soak the almonds in water for at least 4 hours. Rinse and drain them and, with the broth and garlic clove, wiz in a food processor. This will take a couple of minutes and it won't become completely smooth, but that's okay, it blends in texturally just fine with the quinoa.
Rinse and cook the quinoa in broth.
In an iron skillet or other pan, cook the onions, garlic, and a pinch of salt until soft. Add the herbs, beans, nutritional yeast, lemon juice and ground almonds. Stir to combine over low heat, then add in the quinoa and stir to combine. Season with salt and pepper. Pour into a lightly oiled 9 X 11 pyrex pan and bake at 400 for 15 minutes covered. Then, uncover and bake for another 15 minutes until the top is golden.
I made a simple red sauce...it needs some kind of sauce I think. And I served with roasted veggies.





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