Quinoa & Chickpea Bake
Quinoa & Chickpea Bake
This is the perfect mid-week meal. The key to baking quinoa in the oven is to make sure the liquid is hot before you pour it into the baking dish. Feel free to add any combination of vegetables, such as corn or cherry tomatoes.
Servings
4
Prep time
Cook time
Recipe
Dairy Free, Gluten Free
Ingredients
- Cooking Liquid
- 2 cups chicken stock
- 2 cups water
- 2 tbsp tomato paste
- 2 tbsp balsamic vinegar
- 2 cups uncooked quinoa
- 200g cooked chickpeas, drained & rinsed
- 1 onion, diced
- 1 red capsicum, diced
- 1 zucchini, diced
- ¼ cup currants
- 2 tbsp chopped walnuts
- 2 tbsp chopped fresh coriander
Method
- Preheat oven to 180°C, fan-forced.
- Add the cooking liquid ingredients to a saucepan and bring to a gentle simmer.
- Rinse the quinoa and add to a large roasting tray along with the chickpeas, onion, red capsicum and zucchini.
- Pour over the cooking liquid and mix until everything is well combined. Cover the dish well with foil and bake for 35 mins.
- After 35 mins, remove the foil and bake for a further 15 mins.
- Remove from the oven and scatter with currants, walnuts and fresh coriander to serve.
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