CARROT AND QUINOA KUGEL

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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.

Karabo Mokoena
mokoena-k@gmail.com

This kugel is a great side dish for any meal. It's also a great way to use up leftover vegetables.


Falaye Eniola
f.eniola48@aol.com

I'm not a vegetarian, but I really enjoyed this kugel. It's a great way to get your daily dose of vegetables.


ademola adeyanju
adeyanju-a48@yahoo.com

This kugel is the perfect comfort food. It's warm, cheesy, and satisfying.


trudy ntombi
t-ntombi@yahoo.com

I've never made kugel before, but this recipe was so easy to follow. I'm so glad I tried it because it was delicious!


Tecno Pova2
tecno@gmail.com

This kugel is a great way to use up leftover vegetables. I always have a bunch of leftover carrots and celery, and this kugel is a great way to use them up.


Shauna Chester
shauna80@gmail.com

I'm not a big fan of kugel, but this recipe changed my mind. This kugel is so flavorful and satisfying.


Avni Kastrati
ka@gmail.com

This kugel is a great make-ahead dish. You can prepare it the day before and then just bake it when you're ready to serve.


Nathalia Montoya
nathalia-montoya@yahoo.com

I love that this kugel is made with healthy ingredients like quinoa and carrots. It's a great way to get your veggies in.


Md Mojibore
m.mojibore@aol.com

This kugel is the perfect side dish for a holiday meal. It's easy to make and always a crowd-pleaser.


Lindiwe Elizabeth
lindiwee@hotmail.com

I'm not sure what went wrong, but my kugel turned out mushy. I think I might have overcooked it.


Baasanchuluun Chuluunbaatar
baasanchuluunc91@aol.com

I made this kugel for a potluck and it was a huge success. Everyone asked for the recipe.


Niazi Gamer
g-niazi74@yahoo.com

This recipe was a lifesaver! I had a bunch of leftover carrots and quinoa that I didn't know what to do with. This kugel was the perfect solution.


Shariar Imtiaz
imtiaz@yahoo.com

I'm not a big fan of carrots, but I really enjoyed this kugel. The quinoa and cheese helped to balance out the carrot flavor.


Jennifer Holmes
jennifer@hotmail.co.uk

This kugel was a bit too dry for my taste. I think I would add more liquid next time.


Hari Om
o_hari@hotmail.com

I added some chopped walnuts to the kugel for extra crunch. It was a great addition!


UMAIR ISLAM
i59@aol.com

This dish was a great way to use up leftover quinoa. It was also a nice change from the usual potato kugel.


Mugeeb Ullah
u-m@hotmail.com

I've never tried kugel before, but this recipe was so easy to follow and turned out delicious. I'll definitely be making it again.


Diana mwaniki
diana@aol.com

This carrot and quinoa kugel was a hit at my dinner party! Everyone loved the unique flavor combination and the crispy texture of the quinoa.