It's going to be a busy day. I'm working this morning, have errands to run this afternoon, and our life group meeting is tonight. We've eaten up the leftovers and if I want to save money by cooking during mid-peak times, I have to have our evening meal ready to put on the table by five. What will I make for dinner?
Quinoa (pronounced 'keen-wa' for those who are still wondering) is my go-to quickie. I don't remember where I came by this recipe other than to say it's one I photocopied from a vegan cookbook. Unfortunately, I can't credit the author.
Quick Quinoa and Vegetables
1 cup quinoa
1.5 - 2 cups veggie broth
3 cups frozen veggies (I most recently used green beans, corn and a mix of onions and peppers)
1 15-19 oz can of chickpeas
2 teaspoons of basil
1 teaspoon of oregano
salt and pepper to taste
Mix it all together in a greased 8.5 x 11-ish casserole dish and bake in the oven at 400 degrees Fahrenheit for 50-60 minutes. Enjoy plain or drizzle with your favourite Diana sauce. Serve alone or with a carb.
What I love about quinoa is that it's a complete protein and can be consumed hot or cold. This recipe is just as enjoyable as a salad the following day. I hope you like it as much as I do!
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