I found beautiful rainbow carrots and jicama at the farmer’s market in Palo Alto, and inspired by how delicious they tasted oven-roasted last night, threw together this red quinoa casserole for lunch today.
What I used:
Quinoa: 1 cup, uncooked
Vegetable broth: 1 cup
Rainbow carrots: 2, big
Jicama: 10-12 strips, about 3/4 of a regular sized vegetable
Garlic: 4-5 cloves, cut in halves/ chopped roughly
Cayenne: 1 tsp
Black pepper: 1 tsp
Salt: To taste
Olive oil: 2 tbsp
Parmesan & Pecans: Optional, grated over.
What I did:
In a saucepan, I heated one cup of water, and added one cup of broth when it was warm. To this, I added one cup of red quinoa. While this was cooking, I cleaned and peeled my carrots and jicama, dicing them into chunky bits. I like chunky roasted garlic in my food, so I sliced the cloves into 2-3 big bits each.
In a bowl, I mixed together a tablespoon of EVOO, a teaspoon of salt, a teaspoon of cayenne, and 1/2 a teaspoon of black pepper. I microwaved this for 30 seconds to make the oil easier to move, and then tossed the vegetables in this mixture and let it sit until the quinoa was done.
I greased a pan with the rest of the EVOO and preheated the oven to 425 F. I added a layer of quinoa to the bottom, and poured in any leftover broth/water from the saucepan. A pinch of salt and black pepper over this make it come together with the rest. A layer of vegetables, and quinoa alternatively and finally some crushed pecans on top with sliced parmesan make it all better!
Baked this at 400 F for about 20 minutes, and voila!
Topped it off with some chopped chives for color.