Red Quinoa and Roasted Vegetable Gruyere Bake

Ellie Krieger’s recipes are some of the best things on the planet. We love her creations, and use them whenever we see them. We found this one thanks to the Washington Post.

There’s a lot going on here, but I promise, it’s well worth the effort. It’s actually not all that much effort, just a lot of prep involved—mostly prepping vegetables and cooking the quinoa ahead of time.

Considering how cheesy and delicious this casserole dish is, it’s remarkably healthy—low-fat milk, only a bit of AP flour, a little Gruyere cheese, and lots of grains and veggies. The flavor comes from a wonderful seasoning combination and a little bit of creativity. She recommends red quinoa (available at Wegman’s) for its deep flavor, but any quinoa (and, I suspect, just about any grain) will do. But try the red quinoa. And when you prepare it, do it in stock, not just water (you’ll thank me later). I used Better-Than-Bouillon seasoned vegetable base to make the quinoa, and I used twice the recommended amount. It really rounds the flavor up. I guarantee you’ll be happy if you make it this way.

This is not just another veggie casserole. It is just bursting with flavor. And if a nice meaty bite is something you crave, include some cremini and shiitake mushrooms to the veggies. They will add a nice earthy and “meaty” note to this wonderful dish.

It’s a keeper!

INGREDIENTS
  • Olive oil, for greasing the baking dish
  • 2 1/2 cups low-fat milk
  • 2 1/2 tablespoons all-purpose flour
  • 2 cloves garlic, minced or finely grated
  • 1 teaspoon mustard powder
  • 3/4 teaspoon sweet paprika
  • 1 1/4 cups (4 ounces) shredded Gruyère cheese, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups cooked quinoa, preferably red (from about 3/4 cup/4 1/2 ounces uncooked)
  • 4 cups roasted mixed vegetables (such as Brussels sprouts, carrots, cauliflower, squash, assorted mushrooms…), coarsely chopped
DIRECTIONS

Roast the vegetables—whichever ones you choose—according to your favorite recipe, until lightly golden brown and beginning to soften.

Prepare the quinoa per package instructions, adding vegetable cubes or stock base to the water. We use “Better-Than-Bouillon” seasoned vegetable base—the best product available (IMHO) for quick stocks.

Position a baking rack in the middle of the oven and preheat to 400 degrees. Brush a 1 1/2- to 2-quart shallow baking dish with oil.

In a medium saucepan over medium heat, whisk together the milk and flour until the flour is dissolved. Add the garlic, mustard and paprika and, whisking constantly, bring the mixture to a gentle boil. Reduce the heat to medium-low and simmer, stirring a few times, until the mixture has thickened to the thickness of cream, about 2 minutes.

Add half of the cheese, the salt and pepper, and stir until the cheese is melted and the mixture is smooth, then remove from the heat. Add the quinoa and vegetables to the pot and stir until combined.

Transfer the mixture to the baking dish. Top with the remaining cheese and bake for 25 to 30 minutes, or until the mixture is bubbly and the cheese on top is nicely browned. Let cool for 5 minutes before serving.

About Jeffrey Thal

Lancaster Eats highlights the best resources our community has to offer. From farmers to markets to vendors to retailers, we highlight those members of our wonderful food community who are striving to improve the presence of the commercial and retail food industry for all the citizens of Lancaster. The food we eat and drink is important to every single one of us, and we believe that everyone is entitled to safe and healthy food and drink. We hope to engage the citizens of our city and county who care about the food we eat and the environment in which we live. We know there are many people in the community who are doing wonderful things that benefit the people of Lancaster, as customers and consumers. We hope you will let us know who they are so that we can learn and inform those who eat and drink. That, as we know, is all of us. We are all in this together. Let's build a community.

Posted on March 21, 2022, in Recommendations and tagged , , , , , , , , , . Bookmark the permalink. Leave a comment.

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