Description
A nutritious and flavorful vegan casserole made with quinoa, lemon, and dill.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 lemon (juiced and zested)
- 2 tbsp olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 cup chickpeas (cooked or canned)
- 1/2 cup fresh dill (chopped)
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Rinse quinoa under cold water and drain.
- In a saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes.
- Heat olive oil in a skillet. Sauté onion and garlic until soft.
- Mix cooked quinoa, sautéed onion and garlic, chickpeas, lemon juice, lemon zest, dill, salt, and pepper in a bowl.
- Transfer mixture to a greased baking dish.
- Bake for 20 minutes until golden.
- Serve warm.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Add spinach or kale for extra greens.
- Adjust lemon and dill to taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean