[Omit oil]
1/2 cup chopped onion
2 tablespoons ginger garlic paste, or 5 cloves garlic, minced and 1” of ginger, minced
2 teaspoons Kashmiri chili powder, or use paprika
1 tablespoon soy sauce, , use tamari for gluten-free or omit
1 tablespoon ketchup
1/4 teaspoon black pepper
1/2 red or green bell pepper, chopped or thinly sliced, or use a mix of both
1/4 cup chopped carrots
1 cup dry quinoa, washed and drained
15 ounce can chickpeas, drained, or 1 1/2 cups of cooked chickpeas
2 1/4 cup water or stock, heated until boiling
1/2 teaspoon salt
green onion, pepper flakes, chopped nuts and/or seeds, fresh herbs, and lemon or lime juice, for garnish
bake for 40 to 45 minutes. Check in at the 35-minute mark to see if the quinoa is done or not and also lightly stir the mixture, if the edges are starting to scorch. Cover with parchment again, and continue to bake for another 5 minutes, if the quinoa isn’t done yet.
Take the baking dish out of the oven, let it sit for another 5 minutes or so. You can add in about 1/2 cup of finely-chopped broccoli while the quinoa is still hot, mix in, and then cover it with parchment and let it sit for 5 to 6 minutes. The heat of the casserole will blanch and cook the broccoli. If you would like a creamier version, then fold in 1/4 cup of non-dairy cream or non-dairy yogurt at this point, and mix in.
Mix and fluff the quinoa really well, then serve in bowls topped with some crunchy green onion, cilantro, or chopped onion and some pepper flakes or black pepper and a good dash of lime juice or lemon juice. Some nuts or seeds will also be great garnish