Ingredients: |
Ingredients: 1 pound carrots, peeled; if not baby carrots, cut in 3" pieces
1 ½ cup vegetable broth
2 tablespoons extra virgin olive oil
½ medium onion, finely chopped
½ cup quinoa
1 ¼ cups water
Salt to taste
1 pound carrots, peeled and cut into 3-inch-long sticks
½ cup low-fat cottage cheese
3 eggs
1 scant teaspoon caraway seeds, lightly crushed
Freshly ground pepper
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Directions: |
Directions:Cook the carrots in the vegetable broth 10-15 minutes 'til tender.
Remove carrots, reserve broth.
About 1/4 cup of carrots should be cut into match sticks and put to one side.
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 1 cup reserved carrot broth, plus additional broth if necessary.
Salt if necessary and bring to a boil; reduce the heat and simmer 15 to 20 minutes, until the quinoa and display a threadlike spiral.
Place a dish towel over the pot, then return the lid and let sit undisturbed for 10 to 15 minutes.
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 (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.
Sprinkle the carrot matchsticks across the top.
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 |
This recipe for Carrot Quinoa Kugel is from