October 11, 2012

Quinoa Garbanzo Casserole

Today started with a bath (cause someone made baby Santi smell like sour milks), as well as the season's first bowl of pumpkin oats, included a nature walk (30 minutes - yay!), and a little bit of cooking. That's a pretty lovely way to spend a Wednesday, if you ask me! Praise God from whom all peaceful days flow.

Pumpkin, oats, cinnamon, nutmeg, ginger, applesauce, almond milk, raisins and coconut oil!

EGGPLANT BACON! Thinly sliced, marinated in a chipotle sauce (recipe a la Lisa over at Vegan Culinary Crusade) and dehydrated for 100 hours! or so it seemed... it's spicy and crunchy but I can't get myself to eat it as is... maybe I need some bread and a tomato?
QUINOA CASSEROLE JOY! recipe below :)

Santiago pretending to sleep and waking up 3 minutes later! Tricky little toad....

Quinoa Garbanzo Casserole
with broccoli and bell pepper
serves 3

I threw this fella together yesterday out of pure "hey, I need to use up these garbanzos and this cooked quinoa" necessity - and shoot, son, it was delicious! Hope someone in the blog world enjoys this dish!'
  • 1 cup cooked quinoa
  • 1 cup garbanzos, soaked 1-2 days (cooks faster)
  • 2 cups broccoli, cut into bits
  • 1/2 bell pepper, diced
  • 3 tbsp nutritional yeast
  • 1 tbsp garlic n' onion powder
  • 1 tbsp italian seasoning
  • salt + pepper to taste
  • water 
  • tomatoes (for garnish afterward)
Truly just throw everything into a 9"x11" baking dish and bake, covered with foil, for about 1 hour in a 400* F preheated oven. Hooray! I added enough water to completely cover everything - this water is needed so the garbanzos cook. Judge the amount yourself, it's more exciting that way.


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