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extra-virgin olive oil onion quinoa water salt carrots low-fat cottage cheese eggs caraway seeds freshly ground pepper
Viewed: 41 - Published at: 7 years agoIngredients
- 2 tablespoons extra virgin olive oil
- 1/2 medium onion, finely chopped
- 1/2 cup quinoa
- 1 1/4 cups water
- Salt to taste
- 1 pound carrots, peeled and cut into 3-inch-long sticks
- 1/2 cup low-fat cottage cheese
- 3 eggs
- 1 scant teaspoon caraway seeds, lightly crushed
- Freshly ground pepper
Method
- Heat 1 tablespoon of the olive oil in a medium saucepan and add the onion.
- Cook, stirring, until the onion is just about tender, 3 to 5 minutes, and add the quinoa.
- Cook, stirring, for another 2 to 3 minutes, until the quinoa begins to smell toasty and the onion is tender.
- Add the water and salt to taste and bring to a boil.
- Add the carrots, cover, reduce the heat and simmer 15 to 20 minutes, until the quinoa and carrots are tender and the grains display a threadlike spiral.
- Uncover and use tongs to transfer the carrot sticks to a bowl.
- If any water remains in the pot, drain the quinoa through a strainer, then return to the pot.
- Place a dish towel over the pot, then return the lid and let sit undisturbed for 10 to 15 minutes
- Meanwhile, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin
- In a food processor fitted with the steel blade, puree the cooked carrots.
- Scrape down the sides of the bowl, add the cottage cheese and puree until the mixture is smooth.
- Add the eggs, salt (I suggest about 1/2 teaspoon), pepper and caraway, and puree until smooth.
- Scrape into a large mixing bowl.
- Add the quinoa and mix together thoroughly.
- Scrape into the oiled baking dish.
- Drizzle the remaining oil over the top and place in the oven
- Bake 40 to 45 minutes, until the top is lightly browned.
- Remove from the oven and allow to cool for at least 15 minutes before serving.
- Serve warm or at room temperature, cut into squares or wedges
