BY Ceres Organics
Ready in 40 minutes | Serves 4
1/4 butternut pumpkin or other vegetables you might have to add an extra layer to the bake. Mushrooms or peppers would work well too
Drizzle of Organic Olive Oil, Extra Virgin Cold-Pressed
sea salt & pepper to taste
Sea salt and pepper to taste
3 large garlic cloves, minced
1 Onion Diced
3 cans Organic Black Beans , rinsed and drained
1 cup Vegetable Broth
1 cup Organic Quinoa, White , cooked
1/2 tsp Organic Cayenne Pepper
1 tsp Ground Cumin Seed , or other spices to toast your quinoa
1 1/4 cup shredded cheese or dairy free cheese
Preheat oven to 180°C and prepare your baking tray with baking paper. Now prep your pumpkin by slicing pumpkin into thin wedges and arrange on your prepared tray. Drizzle over with a little olive oil and season with sea salt and pepper.
Roast for 20 or so minutes, turning half way through. Pumpkin should be tender.
While the pumpkin is roasted, you can prepare the black bean layer. To a large pan, add the oil and heat over medium-high heat. Add the garlic and onion, gently frying off for a minute or so.
Now add the black beans and vegetable broth. Bring to a boil and cook for 5 or so minutes. You want a thick mixture, not a watery one.
While your beans are cooking, quickly toast the quinoa with the spices. If you are short on time, you can skip this part and add the seasonings to the quinoa. Set aside.
Preheat your oven to 200°C. Transfer your bean mixture to a baking dish that has been oiled slightly. Top with the toasted quinoa, pumpkin and shredded ‘cheese’. Cover with foil and bake for 15 or so minutes. At this point remove the foil and bake for another 10 or so minutes until ‘cheese’ is golden.
Serve with a salad or store individual serves for take to work lunches. It will keep in the fridge for up to 3 days.