Quinoa Casserole with Charred Broccoli, Sweet Potato and Mushrooms By Foodie’s Markets Chef Laura Brennan

  

February 23, 2018

 

This is a satisfying vegetarian casserole that could easily be modified by cooking different vegetables; such as cauliflower or heirloom carrots or by choosing a different seasoning path.  I am currently in love with Middle Eastern flavors and have used cinnamon, coriander, cumin, allspice and Aleppo pepper flakes. You could easily substitute cilantro, curry powder and cayenne pepper for an Indian flair.  Changing flavor profiles is similar to changing the outfits you wear …. you choose and wear pieces of clothing and accessories that harmoniously go together.  A recipe is merely an idea, an inspiration for you to seek your own cooking path.

 

 (Aleppo pepper is a fragrant and mildly spicy pepper from Syria; it has less heat than the more common red pepper flakes.)

 

 

This recipe is comprised of 5 simple preparation steps (A through E) that yield the prepared ingredients to then combine into one casserole/baking dish.  The steps are simple and straightforward and can be overlapped.

 

  • Prep: 1 hr
  • Cook: 1 hr
  • Yields: 5-6 as a main course with an additional side dish accompaniment.

Ingredients

1-cup white quinoa

4 to 5 tablespoons unsalted butter, divided

1 ½ pounds sweet potatoes (about 2 medium potatoes)

4 to 6 tablespoons olive or vegetable oil, divided

1/8th teaspoon ground cinnamon

¼ teaspoon ground cumin seed

Pinch nutmeg or allspice

1-pound broccoli ‘crowns’

1 teaspoon Aleppo pepper flakes or freshly ground black pepper

10 ounces cremini mushrooms

3 medium shallots, peeled

2 medium cloves of garlic

½ teaspoon ground coriander seed

3 tablespoons all-purpose flour (aka: AP flour

tiny pinch dried thyme)

3 cups liquids: water, milk, chicken or vegetable stock in any combination to yield 3 cups

3 ounces sharp white cheddar cheese, coarsely grated

¾ cup panko crumbs

2 ounces shredded mozzarella cheese

Kosher salt, as directed and to taste

Fresh ground black pepper

Directions

A. COOKED QUINOA

1-cup quinoa

1 ¾ cup water (room temperature)

½ tsp kosher salt

Optional: 2 teaspoons butter

Many recipes call for rinsing quinoa before cooking to remove the outer saponin layer which is bitter. I prefer to toast the quinoa which removes any bitterness and greatly enhances flavor and texture of finished product. Cooked quinoa should be fluffy, dry and light, not dense and wet.

In a 1-quart saucepan, toast the quinoa over low to medium heat, shaking every 30 seconds until quinoa is golden and smells toasted. Don’t rush the process, it’s easy to burn the grains. When toasted, lift the pan off the heat and add all the liquid, the salt and butter if using. It will steam furiously for about 5 seconds. Return pan to stove and bring to a simmer. Reduce heat, cover pan and let cook over low heat for 12 to 16 minutes. Lift the lid near the end of cooking and check for doneness. Grains should look fluffy and separate. Remove pan from heat, set aside, covered to ‘rest’ for at least 10 minutes.

B. ROASTED SWEET POTATOES

1 ½ pounds sweet potatoes (about 2 medium potatoes)

1 ½ to 2 tablespoons olive or vegetable oil

½ teaspoon kosher salt

1/8th teaspoon ground cinnamon

¼ teaspoon ground cumin

Pinch nutmeg or allspice

Fresh ground black pepper

Pre- oven to 350 degrees.

Peel the sweet potatoes and cut into ½ inch pieces. Toss the cut potatoes together in a bowl with 1 to 2 tablespoons of oil to coat. Add the salt, pepper and all the spices. Toss the bowl and ingredients a few times to evenly coat everything. Spread potatoes out on a sheet pan and roast for 15 to 20 minutes or until just ‘tender to the point of a knife’. Let cool on sheet pan.

C. CHARRED (roasted) BROCCOLI

1-pound broccoli ‘crowns’ (probably 2 pieces)

1-2 tablespoons olive or vegetable oil

½ tsp kosher salt

1 teaspoon Aleppo pepper or freshly ground black pepper

Wash the broccoli crowns and shake off excess water. Lay the crowns on their side on a cutting board. Use a paring knife and trim off pieces of broccoli and a bit of stem—pieces should be about 1 ½ inches.

Toss the ‘crowns’ in a bowl with 1-2 tablespoons of olive oil, ½ teaspoon kosher salt and 1 teaspoon of Aleppo pepper flakes. Combine to thoroughly coat the broccoli and distribute the seasonings evenly. Roast on a sheet pan for 15 to 20 minutes until a bit charred. Let cool on the pan.

D. SAUTEED MUSHROOMS

10 ounces cremini mushrooms

3 medium shallots, peeled

2 medium cloves of garlic, peeled

2 tablespoons olive or vegetable oil

1 tablespoon unsalted butter

½ teaspoon ground coriander seed

Kosher salt and fresh ground black pepper, to taste

Wash or wipe the mushrooms clean. Trim off the ‘woody’ bottom end of the stem. Quarter the mushrooms if they are small or slice them into ¼ inch slices if using larger mushrooms. Slice the peeled shallots lengthwise into thin slices (1/8th inch if you can without cutting yourself; It’s just practice). Mash the 2 cloves garlic into a fine paste.

Heat the oil over medium-low heat in a sauté pan. Add the sliced shallots and a pinch of kosher salt. Cook, stirring often, until softened and translucent. Add the butter to the pan and when melted add the mushrooms and cook, stirring often until cooked through and a bit browned. Add kosher salt, the ground coriander and fresh black pepper to taste. Add the mashed garlic and cook for one minute more. Set pan aside. (save any accumulated mushroom juices and add to the sauce, see next step)

E. THE SAUCE

3 tablespoons unsalted butter

3 tablespoons all-purpose flour (aka: AP flour)

tiny pinch dried thyme

Pinch kosher salt

3 cups liquids: water, milk, chicken or vegetable stock in any combination to yield 3 cups

Combine the 3 cups of liquids. Set aside. In a 1 or 2-quart saucepan, melt the butter over low heat. Off the stove, add the flour and whisk until smooth and combined. Return the pan to stove on low heat and cook this butter-flour mixture (the ‘roux’) for 2 or 3 minutes, or until it looks ‘cooked’ and less pasty. Let cool for 5 minutes. Off the heat, slowly add the 3 cups of liquids. Add the very tiny pinch dried thyme. Whisk constantly to make sure that the roux is completely dissolved into the liquids. Use a spatula to get into the bottom ‘edges’ of the pan. Return pan to medium-low heat and whisk until sauce has thickened. Continue to cook until the raw flour taste has dissipated. This may take 10 minutes. Add any saved mushroom juices from above, if there are any. Add kosher salt and black pepper to taste (or if you are a purist, add fresh ground white pepper so as to not mar the color of the sauce with black flecks!)

ASSEMBLE and BAKE

3 ounces sharp white cheddar cheese, coarsely grated

1 cup panko bread crumbs

3 ounces shredded mozzarella cheese

Coat or butter a casserole or gratin dish. In a large bowl, gently mix together all the cooked/ prepared ingredients: the quinoa, the sweet potatoes, the broccoli and the sautéed mushrooms. Add the grated cheddar cheese and combine. Don’t mash the ingredients together—just combine. Taste and adjust seasoning. More salt? More pepper? A bit more Aleppo? Cumin or coriander?

When satisfied with the taste, spoon contents into the prepared baking dish. Don’t pat it down, lumpy is part of its charm.

Combine the panko crumbs and the shredded mozzarella cheese. Distribute evenly over the top.

Bake for 25 to 35 minutes (at 350 degrees) until evenly browned (turn the dish halfway through cooking) and very hot.

00:00