Cranberry Apple Quinoa Casserole

Another really yummy looking recipe from Cooking Quinoa is this casserole.  This one could be another great choice to make not only for me to eat, but also to take to the Vegan Potluck I go to monthly. It looks easy enough to make, though I'm not sure how easy it will be in this small city to find non-dairy cream cheese. I've never looked for it, so it may be impossible or it may be very easy. I will have to check in Nature's Fare, or ask one of my vegan friends.

Cranberry Apple Quinoa Casserole

• 2 cups vegetable broth
• 1 tsp sea salt
• 1 cup of wild rice
• 1 cup of quinoa, rinsed
• 1 T olive oil
• 1 red onion, finely chopped
• 4 cloves garlic, minced
• 2 T fresh sage, chopped
• ¼ tsp cayenne pepper
• ½ tsp freshly ground black pepper
• 8 oz low fat or non-dairy cream cheese
• 1 cup dried cranberries, chopped
• 4 Red Delicious apples, chopped
• ½ cup cheddar or vegan cheese (optional)

1. Preheat oven to 350 degrees. Place quinoa in a medium bowl and cover with water to soak while rice begins cooking. Bring broth, salt and 2 cups of water to a boil. Add wild rice and cover. Reduce the heat to medium-low and cook for 50 minutes. After 45 minutes, place quinoa in a fine metal strainer, and rinse for five minutes. Add quinoa to rice mixture and cook for another 20 minutes or until the liquid has all absorbed. You will want to check and make sure that you do not need to add more broth.
2. Heat oil over medium heat in an oven safe saute casserole. Add onion and sage and cook for 10 minutes or until tender. Add garlic and cook for another 30 seconds.
3. Add cayenne and black pepper. Stir in quinoa mixture and cook until all liquid has absorbed.
4. Remove from heat and stir in cream cheese until blended. Add in cranberries and apples. If desired, top with white or yellow cheddar cheese.
5. Bake for 35 minutes. (If preferred, you can add cheese in the last 15 minutes.)