What a day, I’ve been in and out all day, been driving here and there and finally teaching a yoga class in La Jolla. I hate being away from the kids and when I finally made it home I just had a few sacred moments with them. Tomorrow is a new day and I will be home all day with them, yay!
Because I knew my day would be crazy, I prepared lunch this morning. casseroles are perfect for this because the flavors will develop while sitting in the fridge. I made a casserole with quinoa and vegetables with a mustard sauce so it was wonderfully flavorful and just what I needed to keep me satisfied all afternoon. This dish is high in protein from the mushrooms and quinoa and it’s a gluten free dish. For those reasons and the fact that quinoa is a super grain that is so nutritional makes it my favorite food to eat and to serve to my family.
1/2 cup dry quinoa cooked in 1 cup water and 1/2 bouillon cube
2 cup mixed root vegetables, peeled, diced and lightly steamed ( I used parsnip, carrots, potatoes and some broccoli)
1 tbs red jalapeño pepper, minced
1 tbs canola oil
1 cup shitake mushrooms, stems removed and sliced
2/3 cup cream ( I used mimic cream)
2 tbs dijon mustard
1 tsp brown agave nectar
Salt to taste
Preheat oven to F350
Place cooked quinoa in a baking dish. Heat oil on medium heat and sauté peppers and mushrooms until mushrooms are slightly browned. Arrange steamed vegetables on top of quinoa and then the mushrooms on top of that. Pour cream all over and bake for 15 minutes.