Apple Quinoa Spoon Bread
My cousin is a strict vegetarian, so creating satisfying veggie dishes is my yearly self-challenge. This spoonbread can act as a side, but the addition of hearty, healthy quinoa and vegetables make it a well-rounded winter casserole. This can be an amazing Thanksgiving side dish, or a main vegetarian meal; pair with a seasonal salad. —Christine Wendland, Browns Mills, New Jersey
Total TimePrep: 25 min. Bake: 25 min.
- 2/3 cup water
- 1/3 cup quinoa, rinsed
- 1 tablespoon canola oil
- 1 small apple, peeled and diced
- 1 small onion, finely chopped
- 1 small parsnip, peeled and diced
- 1/2 teaspoon celery seed
- 1-1/4 teaspoons salt, divided
- 1 tablespoon minced fresh sage
- 3/4 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 large egg
- 1-1/2 cups 2% milk, divided
- Preheat oven to 375°. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Fluff with a fork; cool slightly.
- Meanwhile, in a large skillet, heat oil over medium heat; saute apple, onion and parsnip with celery seed and 1/2 teaspoon salt until softened, 4-5 minutes. Remove from heat; stir in sage.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder and remaining 3/4 teaspoon salt. In another bowl, whisk together egg and 1 cup milk. Add to cornmeal mixture, stirring just until moistened. Fold in quinoa and apple mixture.
- Transfer to a greased 8-in. square baking dish. Pour remaining milk over top.
- Bake, uncovered, until edges are golden brown, 25-30 minutes. Let stand 5 minutes before serving.
Nutrition Facts1 serving: 153 calories, 4g fat (1g saturated fat), 24mg cholesterol, 412mg sodium, 26g carbohydrate (6g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Originally published as Quinoa and Apple Spoonbread Casserole in Holiday & Celebrations Cookbook 2018
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