Description
Mediterranean Quinoa Bake made in one dish with organic red quinoa, cannellini beans, kale, olives, bell pepper, artichoke, and herbs.
Ingredients
- 2 cups Eden Food Organic Red Quinoa, uncooked and rinsed
- 1 bunch lacinato kale, roughly chopped
- 15.5-oz. can Eden Foods Cannellini Beans
- 14.5-oz. can diced tomatoes
- 1 cup quartered artichoke hearts, in water, drained
- 1/2 cup sliced kalamata olives
- 1 large red bell pepper, diced
- 1/2 medium red onion, diced
- 1/2 lemon, squeezed (~1 TBSP lemon juice)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- pinch of Himalayan salt
- ¼ tsp black pepper
- 4 cups hot vegetable broth
For serving
- Hummus
- Fresh herbs
Instructions
- Preheat the oven to 350°F and prepare a 9×13-inch baking dish.
- Next, add the uncooked quinoa, kale, cannellini beans, tomatoes, artichoke hearts, olives, bell pepper, red onion, lemon juice, herbs, salt and pepper into the baking dish. Stir everything together to evenly combine, then add the hot vegetable broth, stirring again to evenly combine.
- Cover the dish with aluminum foil and bake it for 30 minutes. Remove the dish from the oven, uncover, and stir. Re-cover the dish with foil again and bake it for an additional 30 minutes.
- After an hour, remove foil from the dish. If the quinoa isn’t fully cooked, re-cover and cook an additional 10-15 minutes. When it is fully cooked, remove the foil and bake it for another 15 minutes to cook off any excess liquid.
- Once the bake is done, take it out of the oven and wait 5-10 minutes before serving to allow it to set up. Serve with a dollop of hummus and fresh herbs.
- Store leftovers in an airtight container for up to one week and reheat before serving.
Notes
Recipe adapted from Vegan Yack Attack
- Prep Time: 15 mins
- Cook Time: 75 mins
- Category: Dinner, Entree
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free