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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (207g) Recipe makes 5 servings The following items or measurements are not included below: hot pepper sesame oil |
||
| Calories 161 | ||
| Calories from Fat 20 | (12%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.3g | 3% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 240mg | 10% | |
| Potassium 531mg | 15% | |
| Total Carbohydrate 30.5g | 10% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 2.7g | ||
| Protein 6.6g | 13% | |
Ingredients
- 1 cup quinoa, rinsed
- 1 1/3 cups water
- 1-2 teaspoon hot pepper sesame oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 teaspoons curry powder
- 1 cup celery, chopped
- 2 cups chopped broccoli
- 1 medium tomato, chopped
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
Directions
1
Preheat oven to 350°F Roast rinsed quinoa in a skillet until it pops.2
Place in casserole dish and add water.3
Heat oil and saute onions, garlic, and curry in skillet until onions are translucent.4
Add celery, broccoli, and tomato; saute briefly and add to quinoa.5
Add soy sauce and vinegar.6
Cover casserole dish and bake for 45 minutes.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Course > Side Dishes
- Main Ingredient > Vegetables > Broccoli
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > North American
- Cuisine > South American
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven > Casseroles
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Seasonal > Summer
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Savory
- Dietary > Vegetarian > Vegan
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: Chef #1311744
On Jul 1, 2009
Good recipe. Cooked well in time given. Used it at vegetarian potluck. Liked that the quinoa came out light and fluffy - not soggy or crunchy. I did make 1 change that I thought was wise. After chopping the broccoli, I separated out the small florets and tops. I reserved those and added them 15 minutes into the cooking time. Thus the broccoli tops came out less mushy. Next time I might wait 20 minutes into cooking. I will use this recipe again.
From: DCKiki
On Dec 12, 2008
Very good! I love quinoa and this was just what I was looking for. I left out the celery because I hate it, and added a little bit of mozarella cheese on top to make this appeal more to picky eaters. I didn't know what hot pepper oil was, so I used an asian hot pepper sauce and it worked great. Thanks!
From: Chef #700698
On Jan 1, 2008
This recipe was wonderful. Being new to quinoa, I am now a huge fan because of the simplicity of this quinoa casserole recipe. Thank you! Veganhood may not be that far away for me after all.
From: Cilantro in Canada
On Sep 15, 2007
I really liked this. I could not find the hot sesame so just added some hot sauce as another reviewer suggested. Thanks for such a healthy recipe.
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