RATATOUILLE AND CHICKPEAS QUINOA CASSEROLE
 
Prep time
Cook time
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Ratatouille Quinoa Casserole - Healthy complet spiced dish, vegan and gluten free
Author:
Recipe type: Main
Cuisine: Modern
Serves: 6
Ingredients
  • 3 peppers (1 red, 1 yellow, 1 orange)
  • 3 small zucchinis
  • 1 eggplant
  • 1 onion
  • 1 can of chickpeas
  • 1lb of uncooked quinoa (I used tricolor)
  • 2 tbsp of turmeric
  • 2 tbsp of smoked paprika
  • 2 tbsp of cumin
  • 2 tbsp of nutmeg
  • 4 tbsp of black sesame seeds
  • ½ cup of fresh basil
  • Salt & pepper to taste
  • 1 tbsp of olive oil
Instructions
  1. Cook quinoa according to package.
  2. Slice veggies and place on an oven proof pan.
  3. Place chickpeas in an oven proof pan.
  4. Sprinkle with all the spices.
  5. Roast the veggies for 45 minutes at 425 degrees. (stop before if your oven is very strong and they are burning)
  6. Bake chickpeas for 20 minutes.
  7. At the same time, slice onion.
  8. Cook with 2 cups of water until all water has evaporate (around 30 minutes) on medium-high heat.
  9. Mix caramelized onion with quinoa.
  10. in a large casserole, add basil leaves cut and quinoa.
  11. Mix with roasted veggies.
  12. Season with olive oil salt and pepper,
  13. Add olive oil at the end.
  14. Cover and preheat if needed.
Recipe by My Organic Diary at http://myorganicdiary.com/2017/02/ratatouille-quinoa-casserole/