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Apple Quinoa Spoon Bread

My cousin is a strict vegetarian, so creating satisfying veggie dishes is my yearly challenge. This spoon bread can act as an amazing Thanksgiving side, but the addition of hearty, healthy quinoa and vegetables make it a well-rounded casserole. Pair it with a seasonal salad to make a filling vegetarian meal. —Christine Wendland, Browns Mills, New Jersey
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    9 servings

Ingredients

  • 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, room temperature
  • 1-1/2 cups 2% milk, divided

Directions

  • 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 Facts
1 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.

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