Corn and Quinoa Casserole withh Roasted Vegetables

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Corn and Quinoa Casserole with Roasted Vegetables

 

Recipe By :Jeanne Jones - Canyon Ranch Cooking

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup quinoa PLUS

2 tablespoons quinoa -- rinsed and drained

1/2 teaspoon olive oil plus 1 teaspoon, divided use

1 tablespoon chopped shallots

1 tablespoon chopped carrots

1 tablespoon chopped leeks

1 tablespoon chopped celery

2 cups cooked corn kernals, divided use

2/3 cup soy milk

8 slices (1/2 inch) eggplant

4 whole scallions

1/4 cup finely chopped parsley

chili powder

 

Preheat oven to 350F.

Sprinkle the drained quinoa on a baking sheet. Place it in the preheated oven

for about 10 minutes, stirring occasionally, until golden brown. Set aside.

Heat the 1/2 teaspoon olive oil in a medium skillet and stir-fry the shallots,

carrots, leeks, and celery for 1 to 2 minutes. Set aside.

Combine 1 cup of the corn and the soy milk in a blender and puree. Add the

pureed mixture to the stir-fried vegetables along with the remaining corn and

all but 2 tablespoons of the toasted quinoa and mix well.

Spoon the mixture into a small loaf pan and sprinkle the remaining 2 tablespoons

of toasted quinoa over the top. Bake, covered, in the preheated oven for 40

minutes. Uncover and bake for 20 more minutes. Remove from the oven while

preparing the remaining vegetables.

Increase oven temperature to 450F.

Brush the eggplant slices and scallions with the remaining 1 teaspoon olive oil

and arrange them in a roasting pan. Place in a hot oven for 8 to 10 minutes, or

until browned.

Place a slice of eggplant on each of 4 plates. Divide the quinoa into 4

portions and spoon on top of the eggplant. Place the remaining eggplant slices

on top. Garnish each serving with 1 tablespoon of chopped parsley and a pinch

of chili powder. Place a scallion on top.

 

Description:

" This is both an unusual and a delicious vegan dish and the

combination of the grains and soy milk provides a complete protein. "

 

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Per serving: 275 Calories (kcal); 3g Total Fat; (7% calories from fat); 11g

Protein; 61g Carbohydrate; 0mg Cholesterol; 36mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 11 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0