Corn and Quinoa Casserole with Roasted Vegetables

Canyon Ranch Cooking "
Copyright:
" 1998 Canyon Ranch, Inc.
Recipe By :Jeanne Jones
Serving Size : 4

1/4 cup quinoa -- plus 2 T, rinsed and drained
1/2 teaspoon olive oil -- plus 1 teaspoon, divided use
1 tablespoon chopped shallots
1 tablespoon chopped carrots
1 tablespoon chopped leeks
1 tablespoon chopped celery
2 cups cooked corn kernels -- divided use
2/3 cup soy milk
8 slices eggplant -- (1/2 inch thick)
4 whole scallions
1/4 cup finely chopped parsley
chili powder

For a more colorful presentation, thickened carrot juice may be spooned on the
plates. For carrot juice, combine 3/4 CUP of juice with 1/4 teaspoon of
cornstarch in a small saucepan and mix well. Place over medium heat and bring to
a boil, stirring constantly until thickened, about 2 minutes.

1. Preheat oven to 350F.

2. Sprinkle the drained quinoa on a baking sheet. Place it in the preheated oven
for about 10 minutes, stirring occasionally, until golden brown. Set aside.

3. Heat the 1/2 teaspoon of olive oil in a medium skillet and stir-fry the
shallots, carrots, leeks, and celery for 1 to 2 minutes. Set aside.

4. Combine 1 cup of the corn and the soy milk in a blender and puree. Add the
pureed mixture to the stir-fried

vegetables along with the remaining corn and all but 2 tablespoons of the
toasted quinoa and mix well.

5. Spoon the mixture into a small loaf pan and sprinkle the remaining 2
tablespoons of toasted quinoa over the Bake, covered, in the preheated oven for
40 minute Uncover and bake for 20 more minutes. Remove fro oven while preparing
the remaining vegetables.

6. Increase the oven temperature to 450F.

7. Brush the eggplant slices and scallions with the remaining 1 teaspoon of
olive oil and arrange them in a roasting pan Place in a hot oven for 8 to 10
minutes, or until brow 8. Place a slice of eggplant on each of four plates.
Divide the quinoa into 4 portions and spoon on top of the eggplant. Place the
remaining eggplant slices on top. Garnish serving with 1 tablespoon of chopped
parsley and a chili powder. Place a scallion on top.

MAKES 4 SERVINGS

EACH SERVING CONTAINS APPROXIMATELY:
CALORIES: 205 FAT: 4 g CHOLESTEROL: 0 SODIUM: 27 mg CARBOHYDRATES: 48 g
PROTEIN: 7 g

ABSOLUTELY 5 Stars--An excellent recipe--good enough for company--even if they aren't vegans!