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Recipes

Corn & Quinoa Casserole with Roasted Vegetables

Canyon Ranch • http://www.canyonranch.com/

Corn & Quinoa Casserole with Roasted Vegetables

This casserole recipe is filled with yummy vegetables, including corn, eggplant, carrots, celery and leeks. Add a little chili powder to spice it up!

Ingredients

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

Preparation

    1. Preheat oven to 350 degrees.
    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 ½ 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 into a blender and puree.
    5. 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.
    6. Spoon the mixture into a small loaf pan and sprinkle the remaining 2 tablespoons of toasted quinoa over the top.
    7. Bake, covered, in the preheated oven for 40 minutes. Uncover and bake for 20 more minutes.
    8. Remove from the oven while preparing the remaining vegetables.
    9. Increase the oven temperature to 450 degrees.
    10. Brush the eggplant slices and scallions with the remaining 1 teaspoon of olive oil and arrange them in a roasting pan.
    11. Place in a hot oven for 8 to 10 minutes, or until browned.
    12. Place a slice of eggplant on each four plates. Divide the quinoa into 4 portions and spoon on top of the eggplant. Place the remaining eggplant slices on top. Garnish each serving with 1 tablespoon of chopped parsley and a pinch of chili powder. Place a scallion on top.

    Nutritional Analysis (per serving)

    Makes 4 servings, each containing approximately:

    • 205 calories
    • 4g fat
    • 0 cholesterol
    • 27mg sodium
    • 48g carbohydrates
    • 7g protein