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1
Heat 1 tablespoon of the olive oil in a medium saucepan and add the onion.
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2
Cook, stirring, until the onion is just about tender, 3 to 5 minutes, and add the quinoa.
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3
Cook, stirring, for another 2 to 3 minutes, until the quinoa begins to smell toasty and the onion is tender.
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4
Add the water and salt to taste and bring to a boil.
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5
Add the carrots, cover, reduce the heat and simmer 15 to 20 minutes, until the quinoa and carrots are tender and the grains display a threadlike spiral.
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6
Uncover and use tongs to transfer the carrot sticks to a bowl.
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7
If any water remains in the pot, drain the quinoa through a strainer, then return to the pot.
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8
Place a dish towel over the pot, then return the lid and let sit undisturbed for 10 to 15 minutes
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9
Meanwhile, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin
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10
In a food processor fitted with the steel blade, puree the cooked carrots.
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11
Scrape down the sides of the bowl, add the cottage cheese and puree until the mixture is smooth.
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12
Add the eggs, salt (I suggest about 1/2 teaspoon), pepper and caraway, and puree until smooth.
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13
Scrape into a large mixing bowl.
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14
Add the quinoa and mix together thoroughly.
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15
Scrape into the oiled baking dish.
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16
Drizzle the remaining oil over the top and place in the oven
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17
Bake 40 to 45 minutes, until the top is lightly browned.
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18
Remove from the oven and allow to cool for at least 15 minutes before serving.
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19
Serve warm or at room temperature, cut into squares or wedges
