Description
This smoky quinoa and chickpea bake is made in one dish with no pre-cooking required! It’s a surprisingly easy high-fiber vegetarian dinner with bold, spicy flavor.
Ingredients
Units
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- 1 cup uncooked quinoa, rinsed
- 1 15oz can chickpeas, drained and rinsed
- 2 tablespoons tomato paste
- 1 tablespoon smoked paprika
- 2 tablespoons adobo sauce
- Pinch of salt
- 1 1/2 cups vegetable broth
- Toppings: Shredded cheese, fresh cilantro, cilantro sauce or burrito sauce
Instructions
- Preheat your oven to 450 degrees.
- In an 8×8 casserole dish, add the rinsed quinoa, chickpeas, tomato paste, smoked paprika, adobo sauce, and salt. Give everything a quick stir just to lightly combine.
- Heat the vegetable broth in the microwave or on the stovetop until boiling. This step is important because hot liquid helps the quinoa start cooking right away in the oven.
- Carefully pour the hot broth into the baking dish and stir well to distribute the tomato paste and spices. Cover the dish tightly with aluminum foil. You want to trap the steam so the quinoa cooks properly.
- Bake, tightly covered, for 35 minutes, or until the liquid has been absorbed.
- Remove from the oven and let it sit (still covered) for about 5 minutes. Then uncover and fluff the quinoa mixture with a fork.
- Top with a little shredded cheese, fresh cilantro, and any other sauces you like.