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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