This dish has entered my weekly rotation.  It is super quick and easy, and very flexible.  While I can’t take credit for the recipe, I can take credit for making it different every time I make it.  I try different herbs and spices, and different blends of veggies.

While it may look like a typical dinner meal, I have enjoyed this for breakfast or lunch as well. I can be served hot, cold or at room temperature.  And is easily packable in a lunchbox container.

Serves 4

1 cup               quinoa, rinsed

1 1/2 cups       cooked chickpeas

1 1/2 cups       vegetable broth or mix 1 1/2 tsp of homemade instant soup powder with water – recipe for soup powder is below

3 cups             mixed veggies, like zucchini, red bell pepper, carrots, green bean – can be fresh or frozen

2 tsp                basil

1 tsp                oregano

1/4 tsp            salt

1/8 tsp           black pepper


  • Preheat oven to 400 F.
  • Mix all the ingredients in a large mixing bowl, then pour into the prepared casserole dish. Cover with foil and bake for 45 to 55 minutes or until all the liquid is absorbed. Mix well and serve.
  • Leftovers are great over a leafy green salad the next day.

Use this recipe for a ton of easy quinoa dinners. Instead of Italian spices, try Mexican spices like cumin and chili powder.  Or make it Indian by using garam masala and coriander.

Adapted from recipe by Kathy Hester, The Easy Vegan Cookbook



Adapted from

  • 1 1/3 cups nutritional yeast flakes
  • 3 Tablespoons onion powder
  • 7 1/2 teaspoons sea salt
  • 2 1/2 teaspoons garlic granules or powder
  • 1 teaspoon dried thyme
  • 1 teaspoon sage
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  1. Blend all the ingredients in a small food processor until powdery and mixed well. Store in a dry, airtight container. Or just shake up in jar – soup mix will be coarser this way. I use a pint jar with a lid and it works perfectly!
  2. Use 1 level teaspoon per cup of boiling water.
  3. Yield: 1 1/2 cups of bouillon powder

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