QUINOA AND CAULIFLOWER KUGEL WITH CUMIN

Quinoa and Cauliflower Kugel With Cumin image

Cauliflower, steamed until tender then finely chopped, combines beautifully here with quinoa and cumin. Millet would also be a good grain choice.

Provided by Martha Rose Shulman

Categories dinner, casseroles, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
1/2 medium onion, finely chopped
1/2 cup quinoa
1 1/4 cups water
Salt to taste
1 pound cauliflower (1/2 medium head), broken into florets
1 cup low-fat cottage cheese
2 eggs
1 scant teaspoon cumin seeds, lightly toasted and crushed
Freshly ground pepper

Steps:

Heat 1 tablespoon of the olive oil in a medium saucepan and add the onion. Cook, stirring, until 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. Cover, reduce the heat and simmer 15 to 20 minutes, until the quinoa is tender and the grains display a threadlike spiral. 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, steam the cauliflower over 1 inch of boiling water for 10 minutes, or until tender. Remove from the heat
Preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin
Finely chop the steamed cauliflower, either with a chef's knife or using a food processor fitted with the steel blade. Place in a large mixing bowl. In a food processor fitted with the steel blade, purée the cottage cheese until smooth. Add the eggs and process until the mixture is smooth. Add salt (I suggest about 1/2 teaspoon), pepper and the cumin seeds and mix together. Scrape into the bowl with the cauliflower. Add the quinoa and stir everything together. Scrape into the oiled baking dish. Drizzle the remaining oil over the top and place in the oven
Bake 35 to 40 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

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 416 milligrams, Sugar 3 grams, TransFat 0 grams