Inspired by Roz Stevens recipe for Colourful Quinoa Casserole I made my own. One of the reasons for changing her recipe was lack of ingredients that she has used... I used what I had in my fridge and cupboard and it worked great! It was my first ever(!) time eating quinoa - and there are so many recipes out here using quinoa, everyone seems to be cooking with it! - so it was time for me too. Another factor contributing to making this dish was that I could pack it into my lunch box and take it with me tomorrow to work. So handy! Well without any further delay the recipe for my version of quinoa casserole is below. Hope you'll try it and... enjoy it! I know I did!
I don't know if it's a casserole (maybe because of the way it's done) but for me it's more of a salad (being it a warm or cold one), hence the title ;)
You can make it a completely vegetarian dish by switching chicken stock with vegetable one.
How to make it...
- 2 tablespoons olive oil
- 2 shallots, diced
- 1 stick celery, diced
- 1 clove of garlic, diced
- 1/2 red pepper, diced
- 2 tablespoons black olives, roughly chopped
- 5 sun dried tomatoes, roughly chopped
- 1 fresh tomato, roughly chopped
- 1 cup frozen vegetable mix (peas, baby carrots, french beans, sweetcorn)
- 1 cup of dry, uncooked quinoa
- 2 cups of chicken or vegetable stock
- 1/2 teaspoon dry thyme
- 1/2 teaspoon herbes de provence
- salt, black pepper
In a big pot (I used my beloved cast iron) heat the oil and add onions, celery and garlic. Fry until softened. Add red pepper, vegetable mix, black olives, sun dried tomatoes, fresh tomato and fry all till the frozen vegetables are heated and everything else is becoming soft.
Add the quinoa and stock. Stir well. Bring to the boil, reduce the heat and simmer for about 20 minutes - or until the quinoa is coming apart and the liquid is "gone".
Stir once again, season to taste with salt and pepper and serve hot or cold.