Best 2 Quinoa And Carrot Kugel Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Quinoa and Carrot Kugel: A Fusion of Ancient Grains and Vibrant Vegetables

Quinoa and carrot kugel is a delightful and versatile dish that combines the nutty flavor of quinoa with the sweet crunch of carrots, resulting in a delectable casserole that's perfect for any occasion. This hearty yet wholesome dish is packed with nutrients and bursting with flavor, making it a favorite among health-conscious individuals and food enthusiasts alike.

**Additional Recipes Included:**

1. **Quinoa and Sweet Potato Kugel:** This variation introduces the vibrant color and natural sweetness of sweet potatoes, creating a visually appealing and equally delicious kugel.

2. **Quinoa and Spinach Kugel:** Incorporating the earthy notes of spinach, this kugel offers a delightful contrast in texture and a boost of essential vitamins and minerals.

3. **Quinoa and Mushroom Kugel:** Featuring the umami richness of mushrooms, this kugel adds depth of flavor and a savory touch, making it a perfect choice for mushroom lovers.

4. **Quinoa and Zucchini Kugel:** This recipe combines the refreshing taste of zucchini with quinoa, resulting in a light and flavorful kugel that's perfect for summer gatherings.

5. **Quinoa and Cauliflower Kugel:** Cauliflower adds a delicate crunch and a mild flavor to this kugel, creating a wholesome and satisfying dish that's perfect for those following a low-carb diet.

Check out the recipes below so you can choose the best recipe for yourself!

QUINOA AND CARROT KUGEL



Quinoa and Carrot Kugel image

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

2 tablespoons extra virgin olive oil
1/2 medium onion, finely chopped
1/2 cup quinoa
1 1/4 cups water
Salt to taste
1 pound carrots, peeled and cut into 3-inch-long sticks
1/2 cup low-fat cottage cheese
3 eggs
1 scant teaspoon caraway seeds, lightly crushed
Freshly ground pepper

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

CARROT AND QUINOA KUGEL



CARROT AND QUINOA KUGEL image

Categories     Side     Bake     Casserole/Gratin     Carrot

Yield 6 Servings

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1/2 medium onion, finely chopped
1/2 cup quinoa
1 1/4 cups water
Salt to taste
1 pound carrots, peeled and cut into 3-inch-long sticks
1/2 cup low-fat cottage cheese
3 eggs
1 scant teaspoon caraway seeds, lightly crushed
Freshly ground pepper
2 tablespoons extra virgin olive oil

Steps:

  • 1. 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. 2. Meanwhile, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin. 3. 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. 4. 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. Variation: Sweet Quinoa and Carrot Kugel Omit the onion and the caraway. Add 1/4 cup mild-flavored honey or agave nectar and 1/2 teaspoon vanilla, and blend with the cottage cheese and eggs. Nutritional information per serving (6 servings): 177 calories; 8 grams fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 4 grams monounsaturated fat; 94 milligrams cholesterol; 18 grams carbohydrates; 3 grams dietary fiber; 141 milligrams sodium (does not include salt to taste); 8 grams protein.

Tips:

  • For a savory kugel, use vegetable broth instead of water and add herbs and spices, such as garlic, onion, cumin, or paprika, to the mixture.
  • For a sweet kugel, add raisins, cranberries, or chopped nuts to the mixture.
  • To make a gluten-free kugel, use gluten-free quinoa and matzo meal.
  • To make a vegan kugel, use a plant-based milk and eggs substitute, such as flax eggs.
  • Kugel can be baked in a casserole dish or a loaf pan.
  • Kugel can be served hot, warm, or cold.
  • Kugel can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Quinoa and carrot kugel is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover quinoa and carrots and is a healthy and satisfying meal. This kugel can be tailored to your own taste preferences by adding different herbs, spices, or mix-ins. It is also a great dish to make ahead of time and reheat when you are ready to serve.

Related Topics