Equipment
Ingredients
Quinoa Base
- 170 g quinoa, rinsed well
- 350 ml water
- 2 g kosher salt
Vegetables and Aromatics
- 30 ml olive oil
- 1 yellow onion, finely chopped
- 6 g caraway seeds, whole
- 400 g carrots, peeled and coarsely grated
Binders and Seasoning
- 4 eggs, lightly beaten
- 250 g cottage cheese, full fat or 4 percent
- 6 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 209 kcal
- Protein
- 10 g
- Carbohydrates
- 22 g
- Fat
- 9 g
- Fiber
- 4 g
- Sugar
- 4 g
- Sodium
- 560 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 98 mg
- Potassium
- 388 mg
- Calcium
- 78 mg
- Iron
- 1.8 mg
- Magnesium
- 58 mg
- Phosphorus
- 224 mg
- Zinc
- 1.3 mg
- Vitamin A
- 469 mcg
- Vitamin C
- 5 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 1.7 mg
- Vitamin K
- 9 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.27 mg
- Niacin
- 0.9 mg
- Folate
- 68 mcg
- Water
- 152 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat oven to 190C (375F). Generously grease a 9x13 inch baking dish with olive oil and set aside.
Combine rinsed quinoa, water, and 2g salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
Heat 30ml olive oil in a large skillet over medium heat. Add chopped onion and caraway seeds. Saute until onions are translucent and caraway is deeply fragrant, about 6 to 8 minutes. Remove from heat to cool slightly.
In a large mixing bowl, combine the cooked quinoa, sauteed onion mixture, grated carrots, lightly beaten eggs, cottage cheese, remaining 6g salt, and black pepper. Fold gently until all ingredients are evenly distributed.
Transfer the mixture to the prepared baking dish. Spread it into an even layer, pressing down lightly with a spatula to compact it slightly.
Bake uncovered in the preheated 190C (375F) oven for 40 to 45 minutes until the edges are deeply golden brown and the center is completely set.
Remove from the oven and let the kugel rest for at least 10 minutes before slicing and serving. This resting period allows the structure to firm up.
Chef's Notes
- Toasting the caraway seeds in the oil with the onions is a critical step; it blooms their fat-soluble flavor compounds and distributes the distinctive rye-bread aroma evenly throughout the casserole.
- Ensure the cooked quinoa and sauteed onions have cooled enough so they do not scramble the raw eggs when mixed together.
- For the best texture contrast, use a coarse grater for the carrots. Finely grated carrots will release too much moisture and turn to mush during baking.
- This kugel improves in flavor and texture if made a day in advance, stored in the refrigerator, and reheated just before serving.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors often deepen after a day.
Freezer: 1 month — Wrap individual portions tightly. Texture of cottage cheese may change slightly upon thawing.
Reheating: Reheat covered in a 175C oven for 15-20 minutes, or microwave individual slices until warmed through.
Troubleshooting
Kugel is watery and falls apart when sliced
Cause: Excess moisture from the carrots or cottage cheese was not accounted for
Fix: Return to the oven for an additional 10 to 15 minutes to evaporate excess liquid, then let cool longer before slicing
Prevention: Squeeze grated carrots in a clean kitchen towel and drain watery cottage cheese before mixing
Quinoa is crunchy in the finished dish
Cause: Quinoa was undercooked in the saucepan phase
Fix: Cannot be fixed once baked
Prevention: Ensure quinoa has fully absorbed the water and popped its germ rings before adding to the batter
Cultural Context
Kugels are traditional Ashkenazi Jewish casseroles, typically made with egg noodles (lokshen) or potatoes. This modern adaptation utilizes quinoa and carrots, bringing vibrant color and a gluten-free base while honoring the comforting, sweet-and-savory profile characteristic of Eastern European Jewish holiday cooking. The inclusion of caraway lends an earthy aroma heavily reminiscent of traditional Jewish rye bakeries. Quinoa is widely accepted as Kosher for Passover (often requiring an O-U P certification), making this a popular and substantial side dish during the eight-day holiday when standard grains are forbidden.
