Recipe: Hearty Quinoa and Chickpea Casserole

A protein- and fibre-rich casserole packed with beautiful healing postpartum nutrients.

Ingredients:

• 1 cup quinoa, rinsed thoroughly and soaked for 12 hours

• 1 can chickpeas, drained

• 1 small sweet potato, diced

• 1 zucchini, diced

• 1 red capsicum, chopped

• 3 cups vegetable broth

• 1 can diced tomatoes

• 1 tsp turmeric

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp dried thyme

• ½ tsp salt

• ¼ tsp black pepper

• ½ cup crumbled fetta (or sub for nutritional yeast for dairy-free option)

• ¼ cup chopped parsley

Instructions:

1. Preheat oven to 180°C.

2. Drain the soaked quinoa and rinse once more in clean water before adding to a large mixing bowl.

3. Add chickpeas, sweet potato, zucchini, capsicum, broth, tomatoes, and spices to bowl and stir to combine.

4. Transfer to a glass baking dish, cover with foil, and bake for 40 minutes.

5. Remove foil, stir, and bake uncovered for further 15 minutes until liquid is absorbed.

6. Sprinkle with feta and parsley before serving.