Quinoa Casserole

Hello again and welcome to Fall!

I can't believe how fast this year has gone by and it's fall once again!  I don't know about you but personally, after the summer we had, I'm actually looking forward to some indoor-time relaxing, warming up the house with the aroma of cooking and baking and gathering around the table enjoying meals with my family and friends...

If you're looking for an easy and delicious fall recipe, that is also Vegan, look no further. I have the most wonderful and tasty recipe, perfect for your next fall gathering or your Thanksgiving dinner. A medley of colors and flavors that will surely impress your family and guests alike. 

I've been pondering about something. Isn't it interesting that as nature changes, as leaves turn yellow, and fall begins to take the place of summer, our taste buds begin to change too and we tend to  gravitate more towards warm and hearty meals!? 

If you like this or any of my recipes or if you have a question, feel free to write to me in the comment box bellow the post. 

Here is the recipe.  Hope you'll enjoy it as much as we do!

 Quinoa, Yam and Kale Casserole Recipe

Ingredients:

1 cup quinoa, mixed red and white quinoa for color

1-1/2 cups water

1 bay leaf

2 medium size yams,  peeled and cut into ½ inch cubes

3 tbsp.  olive oil, divided

1/4 tsp. each, salt and pepper

1/2 onion, chopped

2 ribs celery, diced

2 medium leeks, washed and chopped

1-2 garlic cloves, minced (about 1 tsp. )

1/4 tsp. dried thyme

1 bunch of kale, chopped

Salt and pepper, to taste

¼ cup fresh parsley, chopped

1 cup dried cranberries

1/3 cup chopped walnuts or pecans (optional)

Directions:

Place the quinoa in a fine mesh strainer, and rinse under cold. Place into a saucepan; add water and bay leaf and bring to a boil. Reduce heat to low, and simmer, covered until the quinoa is tender, about 15–20 minutes. Remove from heat, discard bay leaf and fluff with a fork;  set aside to cool completely.

Preheat oven to 400ºF and adjust rack to middle position.

Toss yams with one tablespoon of olive oil and season with salt and pepper. Spread the pieces evenly in a baking pan and cover with foil. Roast for 15 minutes; remove foil and then roast for an additional 10-15 minutes, until fork tender and edges are golden brown. Remove from oven and set aside.

Meanwhile, in a large sauté pan, add remaining olive oil over medium heat. Add onion and sauté for 1-2 minutes, add the celery and sauté for 2 minutes, until slightly tender. Add the leeks and sauté an additional 2 minutes, until the leeks and celery are tender and fragrant. 

Add the garlic and cook 1 minute more. Add thyme. Reduce the heat to low. Add the chopped kale and sauté over low heat just until the kale has wilted and tender.  Season with more salt and pepper, to taste.

In a large bowl, combine the cooked quinoa, yams, vegetables from the sauté pan, cranberries and parsley. Stir until combined.

Place into a serving dish. Sprinkle walnut on top, if you're using.

Happy Fall!!