Quinoa And Vegetable Bake Recipe

About this recipe

A hearty and comforting kosher dinner featuring tender beef, wholesome barley, and a medley of vegetables, baked to perfection for a satisfying meal.

Ingredients

• 25 g Parsley
• 100 g Sambar Onion Peeled
• 200 g Orange Carrot (Gajar)
• 100 g Celery Stalk
• 2.5 Kg Austin Whole Peeled Tomato
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 pc (50 g) On1Y Pepper Grinder
• 500 G Kinwaaquinoa

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a Dutch oven or oven-safe pot, heat 2 tablespoons of mustard oil over medium-high heat. Add 1 cup diced Sambar onion, 3 diced carrots, and 3 diced celery stalks to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. 3. Stir in 1 1/2 cups of quinoa, 1 diced tomato, 2 teaspoons of salt, and 1/4 teaspoon of pepper. Pour in 10 cups of water and bring the mixture to a boil. Reduce heat and simmer for 15 minutes, or until the quinoa is cooked through.
4. 4. Skim off any foam that rises to the surface, then cover the pot with a lid and transfer it to the preheated oven.
5. 5. Bake for 1 hour, stirring occasionally, until the flavors are well combined. The quinoa will also be cooked through.
6. 6. Remove the pot from the oven and stir in 1/4 cup chopped parsley. Adjust seasoning with additional salt and pepper if needed.
7. 7. Serve the quinoa bake hot, garnished with extra parsley if desired. Refrigerate leftovers for up to 3 days or freeze for up to 3 months.