Creamy Quinoa & Zucchini Casserole
Serves: 6
Prep time: 5 minutes | Cook time: 60 minutes | Total time: 65 minutes
Ingredients:
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1 cup (170 g) dry quinoa
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3 1/2 cups (840 ml) water, divided
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1/2 cup (60 g) raw cashews, soaked for at least two hours, drained and rinsed
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1 1/2 cups (270 g) cooked chickpeas, or one 15-oz (425-g) can chickpeas, drained and rinsed
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1/2 cup (40 g) nutritional yeast
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2 garlic cloves, minced
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1/2 tsp mustard powder or Dijon mustard
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1 1/2 tsp salt
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Dash of black pepper
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2 zucchini, sliced in 1/4-inch half circles
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1/2 cup (54 g) gluten-free breadcrumbs
Instructions:
- Preheat your oven to 350°F (180°C). Rinse quinoa in a fine sieve for about a minute. In a large pot, combine quinoa with 2 1/4 cups (540 ml) water. Bring the mixture to a boil and then reduce to a simmer. Cover and simmer for 15 minutes, until the water is absorbed. Fluff quinoa with a fork, cover, and let rest for another 10 minutes.
- Place cashews, 1 cup (180 g) chickpeas, nutritional yeast, garlic, mustard powder, remaining 1 1/4 cups (300 ml) water, salt and black pepper in a blender. Blend until smooth.
- Add zucchini and blended sauce to the pot with cooked quinoa, and then add remaining 1/2 cup (90 g) chickpeas. Mix everything well. Taste the mixture and add salt and black pepper to taste, if desired. Transfer to a lightly oiled 7-inch x 11-inch (18-cm x 28-cm) or 8-inch x 12-inch (20-cm x 30-cm) baking dish. Top with breadcrumbs. Bake for 40 minutes, or until breadcrumbs are crispy. Enjoy immediately.
Notes:
Storage tip: Leftovers will keep for up to four days in the refrigerator, or can be frozen for up to one month.Nutrition Information Per Serving:
305 calories, 8.5 g total fat, 1.3 g saturated fat, 2.6 g polyunsaturated fat, 3.5 g monounsaturated fat, 0 mg cholesterol, 603 mg sodium, 742 mg potassium, 44.1 g total carbohydrates, 9 g fiber, 5.3 g sugar, 16.8 g protein, 5% calcium, 22% iron
