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Quinoa and Chickpea Bake

Quinoa and Chickpea Bake

This is the perfect mid-week meal with very few ingredients. The key to baking quinoa in the oven is to make sure the liquid is hot before you pour it into the baking dish.

Feel free to add any combination of vegetables, such as corn or cherry tomatoes, to this delicious vegetarian dish.

Happy sprouting, baking and cooking!

x Danielle


Quinoa and Chickpea Bake


Cooking Liquid:

2C chicken stock

2C water

2 tbs tomato paste

2 tbs balsamic vinegar

2C quinoa

200g cooked chickpeas

1 onion, diced

1 red capsicum, diced

1 zucchini, diced

¼C currants

2 tbs chopped walnuts

2 tbs chopped fresh coriander


  1. Preheat your oven to 180°C, fan forced.
  2. Add the ingredients for the cooking liquid into a saucepan and bring to a gently simmer.
  3. Rinse the quinoa and add to a large roasting tray along with the chickpeas, onion, red capsicum and zucchini. Pour over the cooking liquid and mix until everything is well combined. Cover the dish well with aluminum foil and bake in the oven for 35 minutes.
  4. After 35 minutes, remove the foil and bake for a further 15 minutes in the oven.
  5. Remove from the oven and scatter with currants, walnuts and fresh coriander.

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