zucchini carrot quinoa casserole

Ingredients

1 c quinoa

1/4 cup dried currants

1/4 cup sunflower seeds

1 or 2 bay leaves

1 cinnamon stick

2 Tbls olive oil

1 c. celery, chopped small

2 medium carrots

2 small zucchini

1 tsp ground coriander

 

1/2 tsp paprika

pinch cayenne

1/2 tsp dried ginger

1/2 tsp ground cumin

1/2 tsp rock salt

1 1/2 - 1 3/4 cup boiling water or soup stock

Note: Use smaller amount of water for slow cooker or crockpot

1/4 c. minced parsley or cilantro

fresh ground pepper to taste

Directions

 

1. Soak quinoa 15 minutes to an hour, rinse three times through a fine metal strainer, leave to drain
2. Heat olive oil on medium in a large sauté pan or frying pan
3. Chop celery in small pieces
4. Peel and chop carrots in 1/2" dice
5. Wash, trim, and chop zucchini in 1 " dice
6. Stir fry celery until transparent
7. Add carrots, stir fry five minutes
8. Add zucchini, stir fry one minute
9. Add the spices, except for the fresh herb and salt, lower heat and stir until they start to brown
10. Preheat oven to 350 degrees. Use a three or four quart oven proof casserole with lid. Add all ingredients except fresh herb and pepper
11. Stir in 1 3/4 cups boiling water or stock, cover, and bake 20 minutes, or until all the water is absorbed
12. Before serving, remove the bay leaves and cinnamon stick
13. Stir in the minced fresh parsley or cilantro, fresh ground pepper, and serve