QUINOA AND CAULIFLOWER KUGEL WITH CUMIN
Cauliflower, steamed until tender then finely chopped, combines beautifully here with quinoa and cumin. Millet would also be a good grain choice.
Provided by Martha Rose Shulman
Categories dinner, casseroles, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the olive oil in a medium saucepan and add the onion. Cook, stirring, until just about tender, 3 to 5 minutes, and add the quinoa. Cook, stirring, for another 2 to 3 minutes, until the quinoa begins to smell toasty and the onion is tender. Add the water and salt to taste and bring to a boil. Cover, reduce the heat and simmer 15 to 20 minutes, until the quinoa is tender and the grains display a threadlike spiral. If any water remains in the pot, drain the quinoa through a strainer, then return to the pot. Place a dish towel over the pot, then return the lid and let sit undisturbed for 10 to 15 minutes
- Meanwhile, steam the cauliflower over 1 inch of boiling water for 10 minutes, or until tender. Remove from the heat
- Preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin
- Finely chop the steamed cauliflower, either with a chef's knife or using a food processor fitted with the steel blade. Place in a large mixing bowl. In a food processor fitted with the steel blade, purée the cottage cheese until smooth. Add the eggs and process until the mixture is smooth. Add salt (I suggest about 1/2 teaspoon), pepper and the cumin seeds and mix together. Scrape into the bowl with the cauliflower. Add the quinoa and stir everything together. Scrape into the oiled baking dish. Drizzle the remaining oil over the top and place in the oven
- Bake 35 to 40 minutes, until the top is lightly browned. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature, cut into squares or wedges
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 416 milligrams, Sugar 3 grams, TransFat 0 grams
QUINOA AND CARROT KUGEL
A request from a reader for a quinoa and carrot kugel inspired this week of recipes. I have no idea if this caraway-scented version resembles the kugel she enjoyed at a reception (see the variation below for one that might resemble it more), but it was a big hit in my household
Provided by Martha Rose Shulman
Categories casseroles, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the olive oil in a medium saucepan and add the onion. Cook, stirring, until the onion is just about tender, 3 to 5 minutes, and add the quinoa. Cook, stirring, for another 2 to 3 minutes, until the quinoa begins to smell toasty and the onion is tender. Add the water and salt to taste and bring to a boil. Add the carrots, cover, reduce the heat and simmer 15 to 20 minutes, until the quinoa and carrots are tender and the grains display a threadlike spiral. Uncover and use tongs to transfer the carrot sticks to a bowl. If any water remains in the pot, drain the quinoa through a strainer, then return to the pot. Place a dish towel over the pot, then return the lid and let sit undisturbed for 10 to 15 minutes
- Meanwhile, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin
- In a food processor fitted with the steel blade, purée the cooked carrots. Scrape down the sides of the bowl, add the cottage cheese and purée until the mixture is smooth. Add the eggs, salt (I suggest about 1/2 teaspoon), pepper and caraway, and purée until smooth. Scrape into a large mixing bowl. Add the quinoa and mix together thoroughly. Scrape into the oiled baking dish. Drizzle the remaining oil over the top and place in the oven
- Bake 40 to 45 minutes, until the top is lightly browned. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature, cut into squares or wedges
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 451 milligrams, Sugar 5 grams, TransFat 0 grams
QUINOA WITH ROASTED CAULIFLOWER AND KALE
Make and share this Quinoa With Roasted Cauliflower and Kale recipe from Food.com.
Provided by reneeumiami
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. Peel and smash 1 garlic clove.
- 2. Bring broth and garlic to a boil. Add quinoa. Reduce heat to med-high, cover, and simmer for 15-20 minutes, until the quinoa absorbs the broth.
- 3. Slice cauliflower into 1/2 inch thick slabs, then chop into bite-sized pieces. The flat slices will brown and caramelize better than florets. Slice remaining garlic. Cut the stems out of the kale leaves and chop into 1 inch squares.
- 4. Heat 2 tablespoons coconut oil over medium heat in a large skillet. Add garlic slices. Stir and cook for 1 minute. Add cauliflower cut-sides down. Cook for 5 minutes, or until the cauliflower browns slightly. Flip the cauliflower, sprinkle with 1 teaspoons salt, and cook for another 5 minutes. Turn the heat up to med-high if necessary. The cauliflower should be cooked, but still have a crunch to it. Remove the cauliflower from the skillet and set aside.
- 5. Heat 1 tablespoons in the skillet and add chopped kale. Sprinkle with 1 teaspoons salt. Cook, stirring frequently for 2 minutes, or until the kale turns bright green and starts to wilt. Add the cauliflower back to the skillet and mix.
- 6. Serve the quinoa topped with the cauliflower and kale. Sprinkle with seasame seeds and garnish with garlic scapes, if available.
Nutrition Facts : Calories 308.9, Fat 14, SaturatedFat 9.4, Sodium 998.7, Carbohydrate 36.8, Fiber 5.3, Sugar 1.6, Protein 11.5
CAULIFLOWER KUGEL
Make and share this Cauliflower Kugel recipe from Food.com.
Provided by Caryn Gale
Categories Cauliflower
Time 1h
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Cook cauliflower in microwave or steam.
- Either buy the cut/chopped cauliflower or cut it up or partially mash with a masher after it is cooked.
- Drain well.
- Add onion soup mix and mix well.
- Add slightly beaten eggs and mayo and mix.
- Pour into a greased pie plate or pan.
- Sprinkle with paprika.
- Bake at 350 for 45 minutes.
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