Ideal for EatingEating ethically while eating great!

I adapted another Dreena Burton recipe from Eat, Drink and Be Vegan. She calls is Quinoa Confetti Casserole. I didn't have any fennel seeds around, and my grocery store was out of fennel bulbs, so I used the basic big ingredients and changed all of the spices. It turned out great. My 3-year-old loved it, even though he had planned on not eating dinner. "It IS  good," he said after the first bite!

Prep time for this casserole is really quick. Just open the cans of chickpeas, measure the quinoa, chop the zucchini and bell pepper, pour everything in a casserole, stir and bake. But the baking takes 45-50 minutes. It was still really easy. While the casserole was baking, I cleaned the kitchen and still had time to put some primer on some bookcases I'm painting (very slowly).

Quinoa-Chickpea Casserole—prep time: 1 hour; serves 8

Ingredients

• 1 ¼ cups uncooked quinoa
• 2 cups vegetable broth
• 1 cup water
• 2 cans chickpeas
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 5 cloves garlic, minced
• 1 tablespoon olive oil
• 1 ½ teaspoons coriander
• 1 teaspoon red curry powder
• ½ teaspoon thyme
• ½ teaspoon salt
• juice from 1 lemon
• 2 tablespoons olive oil, for finishing
• 2 green onions, chopped, for finishing

Directions

Preheat oven to 400°F. 

In a casserole dish (8x12 or so), combine all ingredients (except lemon juice, oil for finishing and green onions) and stir to combine well. Cover with foil and bake for 45-50 minutes, until quinoa is cooked and has absorbed all liquid. You may want to stir once or twice during baking. (Though it's turned out just fine when I have forgotten to stir it!)

Remove from oven, stir in lemon juice and olive oil, and season to taste with salt and pepper. Serve with chopped green onions.

Enjoy!