A request from a reader for a quinoa and carrot kugel inspired this week of recipes. I have no idea if this caraway-scented version resembles the kugel she enjoyed at a reception (see the variation below for one that might resemble it more), but it was a big hit in my household
- 2 tablespoons extra virgin olive oil
- ½ medium onion, finely chopped
- ½ cup quinoa
- 1 ¼ cups water
- Salt to taste
- 1 pound carrots, peeled and cut into 3-inch-long sticks
- ½ cup low-fat cottage cheese
- 3 eggs
- 1 scant teaspoon caraway seeds, lightly crushed
- Freshly ground pepper
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
179 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 8 grams protein; 95 milligrams cholesterol; 148 milligrams sodium
- 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
- Meanwhile, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin
- 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 1/2 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
- 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.