Quinoa and Carrot Kugel
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- ½medium onion, finely chopped
- ½cup quinoa
- 1¼cups water
- Salt to taste
- 1pound carrots, peeled and cut into 3-inch-long sticks
- ½cup low-fat cottage cheese
- 3eggs
- 1scant teaspoon caraway seeds, lightly crushed
- Freshly ground pepper
Nutritional analysis per serving (6 servings)
175 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 8 grams protein; 451 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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
- Step 2
Meanwhile, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin
- Step 3
In a food processor fitted with the steel blade, purée the cooked carrots. Scrape down the sides of the bowl, add the cottage cheese and purée until the mixture is smooth. Add the eggs, salt (I suggest about ½ teaspoon), pepper and caraway, and purée 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
- Step 4
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
- If it's easier for you, you can steam or simmer the carrots separately, for 10 to 15 minutes until tender.
- Advance preparation: The quinoa can be prepared through Step 1 up to 3 days ahead (it also freezes well). The kugel will keep for 3 days in the refrigerator. Reheat in a medium oven.
Private Notes
Comments
Not only did I make for a potluck this recipe I'd never tried before, but I didn't even follow it. Cooked carrots separately, sauteed first to lightly caramelize them, then cook in 1.5 c veggie broth. Used carrot water to cook the onions and quinoa. Added fresh thyme and a couple of pinches of cumin seed to carrots as I pureed them. No caraway. Did everything else as written, adjusting seasoning before putting in oven. Great! Next time, sweet or za'atar or ???
This was amazing - my husband cooked it as an experiment for our vege Xgiving dish, and I forced him to put it in muffin tins in case it came out so good that we wanted to bring the first batch (I figured we couldn't bring a half-eaten kugel to a party). The muffins were fantastic, much flavor and very moist. We added raisins and pecans, and we cooked the quinoa in a rice cooker with veg broth. We served it with mildy-spicy red pepper jelly that we bought from the store.
No need to go to the effort to make matchsticks since the carrots are going to be puréed. I cut up some that way to put on top as shown in the picture.
Insanely good. I baked in a pie tin, would also be splendid as muffins. Use leek instead of onion, add 1" minced fresh ginger. After the quinoa & carrots are cooked, don't pick the carrots out, simply dump carrot-quinoa mixture onto a dinner plate & spread them out, let them cool, then mix them as is [don't puree] with the egg & cottage cheese.
Variation given in article but not on app (I haven’t tried but want to!) Variation: Sweet Quinoa and Carrot Kugel Omit the onion and the caraway. Add 1/4 cup mild-flavored honey or agave nectar and 1/2 teaspoon vanilla, and blend with the cottage cheese and eggs.
For 5 as a main dish we made it with 2 cups of quinoa and 3 pounds carrots. To add taste, replace cottage cheese by 400 g feta, add ginger and garlic. Smoked Tofu would also work. This is ideal quarantine food - all ingredients keep well. Quinoa gives additional protein and our kids like it.
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