This dish was inspired by a trip to Mount Baker with my friends and I was asked to make a vegetarian dish. I had no recipe and the basis was "Casserole". Here's what I came up with!
Quinoa Mushroom Casserole
2 cups dry Quinoa
2 stock cubes
Coconut oil
1 lrg onion
1 lb mushrooms (any variety - cut into chunky pieces)
1 small broccoli head (cut small)
1/2 cup raisins
Season with salt, pepper, dash of nutmeg and cloves
Smashed Sweet Potato topping
3 lrg Yams cut and boiled (if you're up to it you can roast them for uber awesome tasty-ness!!!)
1 cup of chopped walnuts
Crumbled blue cheese
Instructions:
Cook Quinoa as per directions adding both stock cubes to the pot. Set aside when done cooking.
Saute onion until soft then add mushrooms being careful not to cook too long so they lose their plumpness. Shitake, Portabello and oyster mushrooms will have to cook a little longer.
And broccoli & raisins and cook for a minute or two more, just to coat them with the oil and seasoning.
Mix sauteed veggies with cooked quinoa and place at the bottom of a glass 8x11'' dish.
In a bowl smash yams and walnuts together with a fork. Spread the mixture over top of the veggie / quinoa base and then top with the stinkiest, bluest, rank blue cheese you can find!
Bake @ 425 F for 10-15min to warm it all up then broil it for a minute or so to crisp the cheese crumbly goodness on top.
Serve it up with a balsamic topped side salad and a glass of red wine, preferably with friends :)
Enjoy xx
No comments:
Post a Comment