Monday, October 17, 2011

Roasted Carrot, Lentil, & Quinoa Casserole

A super easy, hearty, vegetarian dish to serve this fall! For variation use butternut squash in place of carrots.

3 large carrots, peeled & diced
1 cup quinoa, rinsed
1 cup lentils, rinsed
1 large onion, chopped
olive oil
3 cups vegetable stock or water

Preheat oven to 450 degrees. In an oven proof casserole dish mix carrots, lentils, and quinoa together. Toss with about 3 tbsp olive oil or enough to coat everything. Put mixture in the oven to roast, uncovered, for about 15 minutes, stirring once during that time. Roast longer if needed; mixture should be sizzling and carrots should be somewhat browned. While the mixture is roasting, saute chopped onions in 1-2 tbsp olive oil until slightly caramelized. Add vegetable stock or water to onion pan to heat and deglaze the yummy caramelized bits from the bottom of the pan. When stock is heated and carrot/lentil/quinoa mixture is roasted, pour stock into casserole dish. Bake for another 20-30 minutes or until quinoa and lentils are cooked through and moisture is absorbed. Enjoy with a vegetarian gravy or by itself!


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With a degree in Restaurant Managment and Nutrition and a background in and love of the culinary arts, Jess is able to whip up delicious yet nutritious meals. She gardens extensively and uses what she grows to feed her family not only during the summer and fall but throughout the winter and spring by preserving and freezing the fresh produce. She is committed to growing, buying, and eating as much local food as possible. She started this blog to spread information about eating locally and its benefits. She also wanted to have a forum to share the recipes she uses and the stories she writes. She would love the opportunity to be able to share this knowledge to increase the amount of people using local and organic products.
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