John Myers
Quinoa and Vegetable Casserole
The perfect quinoa and vegetable casserole recipe with a picture and simple step-by-step instructions.
- 200 g Quinoa
- 400 ml Vegetable broth
- 250 ml Milk
- 1 Broccoli
- 1 Cauliflower, small
- 1 tbsp Olive oil
- 2 tbsp Butter
- 2 tbsp Flour
- 1 Onion
- 2 Garlic cloves
- Coriander
- Nutmeg
- Sea-Salt
- Pepper from the grinder
- Grated cheese
- Wash the weighed quinoa with hot water to remove the bitter substances in the outer layers. Add the grains to 2.5 times the amount of boiling water, simmer for about 20 minutes and allow to swell for about 5 minutes.
- Peel the onion and garlic cloves, cut into small pieces, sauté in a pan in the hot oil. Add the quinoa, cook briefly while stirring, season with salt and pepper. Finally deglaze with the vegetable stock. Bring everything to the boil, then place in a baking dish with a lid.
- Wash the cauliflower and broccoli and cut into small florets and place on the quinoa with the liquid. Place the lid on the baking dish and cook in the oven for about 30 minutes at 160 ° C.
- Melt the butter in a saucepan, sweat the flour in it, add the milk, season. Add the cheese. Bring to the boil, season to taste. Put the finished sauce on the casserole, sprinkle some cheese on top. Bake the whole thing with the lid open for another 10 minutes.
- Take the finished casserole out of the oven, divide on four plates and serve.
- ❀✿ * ﾟ Good luck and enjoy your meal.❀✿ * ﾟ
Info desk
- Quinoa was a staple food of the Inca and is therefore also known as Inca grain or Perureis. Quinoa can be used as a side dish, in soups and casseroles.
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