This baked quinoa recipe is tasty and versatile, and an terrific way to use celery root. I use zucchini and carrots in this video, but I’ve made the same dish using broccoli as the main veggie–so experiment with whatever you have on hand, just make sure to cut the veggies into smaller pieces to spread evenly.
Baked Quinoa Recipe Ingredients:
1 cup QUINOA
1 CELERY ROOT (thinly sliced)
1 cup CARROT (shredded)
1 cup ZUCHINNI (diced well)
1-2 tsp HOT PEPPER (finely chopped)
½ ONION (chopped)
3-4 cloves GARLIC (finely chopped)
1 cup BLUE CHEESE
2 Tbsp BUTTER
½ cup ALMOND MILK (or Half N Half)
2 Tbsp ITALIAN SEASONING
1 tsp MUSTARD SEEDS
½ cup BREAD CRUMBS
1-2 Tbsp OLIVE OIL
SALT and PEPPER (to taste)
Baked Quinoa Recipe Directions:
In a pot, heat olive oil on med. high heat. Add mustard seeds, garlic, and a little hot pepper, if desired.
Give these ingredients about a 30 second head start, and then add the onion. Stir and let cook for 2-3 minutes until onions begin to soften. Stir in salt.
Add quinoa and water and stir. Cover pot and allow the ingredients to come to a boil. Reduce the heat to a simmer, and allow the pot to cook for about 10 minutes.
Remove pot from the heat, if there is a little water left, that’s okay. Add Italian seasonings (or experiment with different seasonings!). Add in the zucchini and carrot (or experiment with different veggies!).
Stir in the milk and mix all ingredients together well.
Butter a deep 1.5 quart baking dish and spoon and evenly spread a layer of the quinoa/veggie mix along the bottom, about a ½” to 1″ thick. Top this layer with a single layer of thinly sliced celery root (celeriac). Add a sprinkling of cheese–as cheesey as you like it. I use blue cheese in the video, but try feta cheese and ricotta cheese, too (I’ve used all and any crumbly/melty white cheese is gonna work well with this dish). Add another layer of the quinoa mixture, and continue building the quinoa, celery root, cheese layers until the dish is almost full.
Make the top layer quinoa/veggie.
In a small bowl, combine bread crumbs w/ olive oil, Italian seasoning, salt, and pepper. Mix, and spread over the top of the quinoa dish.
Cover with aluminium foil and bake for about 55 minutes in an oven pre-heated to 375 degrees F.
After 55 minutes, remove the foil and continue to cook another 5 minutes or until the bread crumb topping is golden brown.
The dish is finished when a knife can pass easily through the sliced celerey root layers.
Let rest for 5-10 minutes, and then serve.
Give this baked quinoa vegetable recipe a try and let me know what you think, and bon appétit!
And for another quinoa recipe idea, try this Bánh Mì Style Quinoa Salad.