Working with naturopathic and medical doctors, I am finding some health issues that require a serious, albeit temporary, change of diet (though I will have to keep certain things in moderation for life so the symptoms do not return). So I'm trying to gradually change over my kitchen along with my diet. Not easy! Here's what I made for supper tonight: Quinoa Casserole and a French Salad. Taste tests are good! We'll see what Peter and Kyla think! :)
Quinoa With Walnuts and Rosemary
Easy Quinoa Stovetop Casserole Recipe, With Walnuts and Rosemary
Quinoa, Walnut and Rosemary Casserole is simple and easy, a hearty & flavorful, light yet filling stovetop casserole recipe.
4 Servings: Preparation time, approximately 45 minutes from start to serving.
Quinoa Casserole Ingredients:
▪ 1/2 cup walnuts, soaked in water for 6 hours or longer - we soak overnight in the fridge, in a covered container, then drain and rinse
▪ 1 c quinoa, soaked 15 minutes, rinsed and drained in a colander
▪ 1 Tbsp olive oil
▪ 1 - 2 garlic cloves
▪ 1 medium carrot, peeled and diced
▪ 1 stalk celery, diced
▪ 1 unsalted veggie bouillon cube
▪ 1 1/2 cups boiling water
▪ 1/4 - 1/2 tsp crushed dried rosemary leaf, or 1 tsp fresh
▪ 1 bay leaf
▪ Optional: 1/2 tsp salt
▪ 1/2 cup frozen peas (I used mixed vegetables.)
▪ 1/4 cup parsley, minced
▪ Salt and fresh ground pepper to taste
Directions:
1. Soak the walnuts ahead in the fridge the morning or evening before cooking
2. Soak quinoa 15 minutes to an hour, rinse three times through a fine metal strainer, leave to drain
3. Heat olive oil on medium in a large sauté pan or frying pan
4. Crush, peel, stem, and mince garlic cloves
5. Wash and dice celery (slice lengthwise, then crosswise, in thin slices)
6. Peel and dice carrot (slice lengthwise in four, then crosswise in thin slices)
7. Stir fry garlic, celery and carrot until beginning to brown
8. Shake quinoa to get out any remaining water, add to pan, and sauté until dry
9. Add crushed rosemary leaf, and bay leaf, stir to heat through
10. Cooking Tip: To 'crush' rosemary, we whizzed whole dried rosemary leaf in our trusty spice grinder (aka coffee grinder). You can also use a mortar and pestle, or just crush it with your fingers
11. Cooking Tip: If you use a salted bouillon cube for this recipe, you'll need very little added salt. Check the label on the box.
12. Stir in 1 1/2 cups boiling water, optional salt and bouillon cube, bring to boil, cover and simmer 15 minutes
13. Add the frozen peas on top, cover and simmer another 10 minutes
14. Chop walnuts coarsely, mince parsley, and stir into casserole with the peas
15. Turn off heat, stir in fresh ground pepper to taste, then serve
French Salad with Walnuts, Beets, and Feta Cheese
(by Laura Calder, Food Network)
Ingredients
• 4 endives, quartered and cored (I used Romaine lettuce.)
• 1 medium beet, cooked, peeled and diced
• 6 ounces blue cheese, crumbled (I used Feta.)
• 5 ounces walnuts, broken up a bit and toasted if you like
• 1/2 cup walnut oil (I used olive mixed with vegetable oil.)
• 2 tablespoons red wine vinegar
• salt and pepper to season
Directions
3. Separate the endive leaves and fan them out on a plate. Scatter over the beet, blue cheese, and nuts. Whisk together the oil and vinegar. Taste to make sure the balance is right. Season, taste again, then drizzle over the salad. Serve.
