Spinach and Cheese Casserole with Quinoa and Carrot Salad

Ingredients

• 1 cup quinoa (white, rinsed well)
• 2 cup water (or no-salt-added vegetable broth)
• 1 tbsp olive oil (optional, for toasting)
• 0.25 tsp garlic powder
• 0.25 tsp black pepper (freshly ground)
• 0.25 tsp salt (optional, for low-sodium version)
• 1 tbsp lemon juice (freshly squeezed)
• 2 tbsp parsley (fresh, finely chopped)

Instructions

1. 1

   Rinse the quinoa

   • Place the quinoa in a fine-mesh sieve.
   • Rinse thoroughly under cold running water for at least 1 minute, rubbing the grains with your fingers to remove the bitter saponin coating.
   • Drain very well.
2. 2

   Toast the quinoa (optional)

   • Heat the olive oil in a medium saucepan over medium heat.
   • Add the rinsed and drained quinoa and toast for 1-2 minutes, stirring constantly, until it smells nutty and is slightly golden.
3. 3

   Cook the quinoa

   • Carefully pour the water into the saucepan. Add the garlic powder, black pepper, and salt.
   • Bring the mixture to a rolling boil over high heat.
   • Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15 minutes.
4. 4

   Rest and fluff

   • After 15 minutes, remove the saucepan from the heat and let it stand, still covered, for 5 minutes. This allows the quinoa to steam and finish cooking.
   • Remove the lid and gently fluff the grains with a fork.
5. 5

   Finish and serve

   • Stir in the fresh lemon juice and chopped parsley.
   • Serve warm as a side dish.

Ingredients

• 4 pcs carrots (medium, washed and shredded)
• 0.5 cup fresh parsley (finely chopped)
• 3 tbsp tahini (well-stirred)
• 3 tbsp lemon juice (freshly squeezed)
• 2 tsp olive oil (extra virgin)
• 2 tsp maple syrup
• 1 pcs garlic (clove, minced)
• 2 tbsp water (to thin the dressing)
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the salad base

   • In a large bowl, combine the shredded carrots and finely chopped fresh parsley.
   • Toss them together gently to distribute the parsley evenly.
2. 2

   Make the lemon-tahini vinaigrette

   • In a small bowl or jar, add the tahini, fresh lemon juice, olive oil, maple syrup, and minced garlic.
   • Whisk vigorously until the mixture is smooth. It may thicken up initially.
   • Add 2 tablespoons of water and continue whisking until the dressing is creamy and has a pourable consistency. Add a little more water if it's too thick.
   • Season with salt and black pepper, and whisk one last time to combine.
3. 3

   Combine and serve

   • Pour the prepared vinaigrette over the carrot and parsley mixture.
   • Toss everything together until the carrots are evenly coated with the dressing.
   • Serve immediately for the best crunch, or let it sit for 10-15 minutes for the flavors to meld.