I’ve made no secret of my
obsession with admiration of Mama Pea at Peas and Thank You. Picking my favorite recipe from that site would be like picking a favorite child. Her pumpkin scones, cilantro jalapeno hummus and roasted chickpea tacos are on a steady rotation in my house. My latest favorite is her Mmmm Sauce. It is complex, tart, creamy and addictive. My kids and husband do not like the sauce, which is fine by me, as I can eat the whole recipe in 2-3 days. It’s my salad dressing some days, a dip for carrots and triscuits other days.
Last week I put it atop a wholesome but rather bland quinoa chickpea bake and it absolutely took the recipe from ho-hum to ‘eat 2 bowls in one sitting’ good.
Quinoa and Chickpea Bake with Mmmm Sauce
1 batch Mmmm sauce (recipe here)
1.25 c uncooked, rinsed quinoa
3 cups water/vegetable broth/combo of both
1.5 c cooked chickpeas
1 chopped bell pepper (I used a mix of orange and yellow)
1/2 c finely chopped kale
1/2 c chopped zucchini
1/2 c finely chopped carrot
3 cloves garlic, minced
1 Tbsp EVOO
2 Tbsp chopped fresh basil
1 Tbsp chopped fresh rosemary
1 tsp fennel seeds
1 tsp salt
1/2 tsp black pepper
- Make Mmmm sauce
- Preheat oven to 400F.
- Combine all ingredients in a lightly greased casserole dish and stir well.
- Bake, covered, for about 50 minutes, or until quinoa is cooked and liquid is absorbed. Stir a couple of times during baking.
- Remove from oven, cool for a bit and top with Mmmmm sauce.