This recipe features a somewhat unusual method of cooking grains. The quinoa is roasted with root vegetables, garlic, and basil, infusing it with their rich flavors. Make this colorful and tasty casserole on a cold day, when the heat of the oven will help warm your house. Red quinoa is particularly attractive in this dish, but if you can’t find it, “plain” tan quinoa will do just fine. If you’ve never tried celeriac, which tastes like celery, this dish is a great way to get acquainted with it. It’s a good winter keeper and can be stored for months in the refrigerator or root cellar. To prepare it, simply cut away the tough, knobby skin and then cook it like a potato.

Ingredients: 
4 cups cubed Butternut squash
3 cups cubed Beets
2 ½ cups cubed Celeriac
1 cup Shiloh Farms Red Quinoa, rinsed
6 cloves Garlic, coarsely chopped
3 Tablespoons extra-virgin Olive oil
2 Tablespoons dried Basil
1 teaspoon Sea salt
1 ½ cups Water
8 ounces crumbled Chèvre or Feta (optional)

Directions: 

Preheat the oven to 400ºF.  Combine the squash, beets, celeriac, quinoa, garlic, oil, basil, and salt in a large casserole dish. Pour in the water, cover, and bake for 45 to 50 minutes, until the vegetables are tender to your liking. Serve immediately, topped with the chèvre or feta if you like.  Serves 4 to 6

Reprinted with permission by New Harbinger Publications, Inc.

Gluten-Free Recipes for the Conscious Cook (2010) by Leslie Cerier   www.lesliecerier.com