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
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Abdulhamid Nassor
[email protected]This recipe is a keeper! I'll definitely be making this kugel again and again.
Nikkii UwU
[email protected]This kugel is perfect for a potluck or holiday dinner. It's easy to make and everyone will love it.
Madhav Khanal
[email protected]I added some chopped walnuts to this kugel and it was a great addition. It added a nice crunch and flavor.
Emmanuel Iloegbunam
[email protected]This kugel is a great way to use up leftover quinoa. It's also a healthy and delicious side dish.
eyob
[email protected]I've never made kugel before, but this recipe was easy to follow and it turned out delicious. Thanks!
Bbagh Khan
[email protected]This kugel was really easy to make and it turned out great! I'll definitely be making it again.
Kisame Godfrey
[email protected]I found this recipe to be a bit bland. I think it could use some more spices or herbs.
FORHAD REZA
[email protected]This kugel was a little dry for my taste. I think I'll add some more liquid next time.
Pat Versluis
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the sweet carrots.
MUSIIME GADAF
[email protected]I followed the recipe exactly and it turned out perfectly. Will definitely make this again.
Jerry Denis
[email protected]This kugel was delicious! The carrots added a nice crunch and the quinoa made it hearty and filling.
Shanto Ramjan
[email protected]I've made this kugel a few times now and it's always a crowd-pleaser. It's a great way to use up leftover quinoa.
Amazing Mastermind
[email protected]This recipe was easy to follow and turned out great! The carrots added a nice sweetness to the dish.
Chaotic Neutral
[email protected]This quinoa and carrot kugel was a hit at my dinner party! Everyone raved about the unique flavors and textures.