I’m still hanging in there with my wheat, gluten and dairy free diet. I can’t say I don’t cheat. Coffee isn’t on the list, but we’ve had record breaking heat in Seattle, and I couldn’t resist an iced soy latte.
The other night (before this awesome heat wave) I was looking for something I could eat for dinner and found a recipe for a vegetable and quinoa casserole on BigOven from Global Vegetarian by Jay Soloman.
I loved the squash and the spinach in this dish. The butternut squash added a creamy texture to the quinoa, and the spinach added color. I wanted to have some fresh herbs so I added two tablespoons of fresh chopped thyme. It does help to use chicken broth instead of water. It adds a layer of savory flavor that I don’t think the casserole would have had without it.
- 1 tablespoon Canola oil
- 1 medium Yellow onion; chopped
- 8 medium Button mushrooms; sliced
- 1 small Zucchini; diced
- 2 Cloves garlic; minced
- 3 cup Water (I used chicken broth)
- 1 1/2 cup Quinoa; rinsed and drained
- 2 cup Peeled & diced butternut squash
- 1 cup Peeled & diced carrot
- 1 cup Chopped kale; spinach or
- 1 1/2 tablespoon Dried parsley
- 2 tablespoon fresh thyme, chopped
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- PREHEAT oven to 400.
- In a large saucepan, heat the oil. Add the onion, mushrooms, zucchini, and garlic and saute for about 5 to 7 minutes.
- Stir in the chicken broth, quinoa, squash, carrots kale or spinach, and seasonings and bring to a boil.
- Transfer to a 9" X 13" casserole dish sprayed with cooking spray and cover.
- Bake for 30 to 40 minutes, until all of the liquid is absorbed.
- Remove from the oven and fluff with a fork. Let stand for 5 minutes before serving.
4 grams fiber
Old Weight Watchers Points 3
You can find the original recipe on BigOven.
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