This dish is a revelation when you crave comfort food and have a few key leftovers in the fridge. Use any tomato sauce you have on hand, but we encourage our newest favourite, posted here. Enjoy with our new crunchy cabbage slaw or any fresh greens.
Cheesy Chickpea Quinoa Bake:
2.5 cups cooked GRAIN Kabuli Chickpeas
2 cups Marcella Hazan's Tomato Sauce
1 cup dry GRAIN Golden Quinoa, cooked
2 tbsp olive oil
1 small onion
1 medium zucchini, cut in a one-inch dice
1 red bell pepper, chopped
2 cups mozzarella cheese, shredded & divided
1 tsp salt|
sliced or grated mozzarella for the top
fresh cherry tomatoes for garnish
2-3 scallions for garnish
your favourite pesto for the top
Preheat the oven to 375 degrees. Oil a large baking tray, rough 9 by 13. Heat the olive oil in a medium sauté pan and add the chopped onion and a pinch of salt. Cook for 5 minutes until the onions are glistening. Add the zucchini and pepper and cook 5 minutes more.
While the vegetables are cooking, combine the cooked chickpeas, tomato sauce, and cooked quinoa in a large bowl. Add the cooked vegetables, salt, and shredded mozzarella. Mix well.
Transfer the mixture to the prepared pan cheese is browned. Top with slices of fresh, mozzarella or more shredded mozzarella, about one cup or more as desired. Bake in the preheated oven for 25-40 minutes, until the cheese is browned. This dish is also a great use for little bits of leftover cheese in the fridge.
Serve hot with minced fresh cherry tomatoes, scallions and drizzled with your favourite pesto. Serves approximately 6-8 as a main dish with a side salad.
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