Quinoa, chickpea and tomato casserole
Portions 4
Nutritional information
Par portion: Calories 461; Protéines 23 g; M.G. 18 g; Glucides 53 g; Fibres 9 g; Fer 3 mg; Calcium 236 mg; Sodium 558 mg.
Looking to add variety to your meals without complicating your routine? This quinoa, chickpea, and tomato casserole is a simple and effective way to incorporate a vegetarian meal into your menu. The key is in the combination: quinoa provides a nutritious base, chickpeas add body, and the vinaigrette and broth bring everything together with a slightly tangy touch. Top the dish with slices of bocconcini and cherry tomatoes before broiling it. The result is a complete meal that's easy to portion for lunches and reheat. Ideal for lightening up busy weeknights or for preparing meals in advance, this casserole is perfect for a simple, quick, and healthy meal.
Also plan for:
500 ml (2 cups) of vegetable broth
Optional:
5 or 6 finely chopped fresh basil leaves
Steps
Preheat the oven to 190°C (375°F).
In an ovenproof baking dish, combine the quinoa with the chickpeas, dressing, and vegetable stock. Cover with aluminum foil. Bake for 40 to 45 minutes, until the quinoa is cooked and the stock is almost completely absorbed.
Remove from the oven and remove the foil. Stir. Top with bocconcini slices and cherry tomatoes. Season with salt and pepper.
Set the oven to broil. Continue baking for 3 to 4 minutes, until the tomatoes are roasted and the cheese is lightly browned. If desired, garnish with basil.
