Happy Hump-Day !
This week has FLOWN by for me. Between a quiz, a final exam, working, seminars and all that came in between – I managed to find little time to blog. With my lack of blogging though, came a nice long lost of future post ideas, so stay tuned for what’s to come!
Where to start…
I was beyond stoked about this, especially since this is actually a recipe that I really enjoy. Most people will traditionally make their hummus with chick peas, but what happens when you don’t have any of them on hand?
I figured lentils would do the trick (split green peas to be more specific), so I tried it and it was a success!
If you’re expecting that ‘chick-pea hummus’ flavour, you might be slightly disappointed – so don’t hold it to that standard! It’s a different texture but it tastes AH-mazing!
Let me know if you have a chance to try it out.
Also, I did some recipe experimenting with a friend last weekend…
Using my Quinoa Revolution Cookbook that my sister gave me for Christmas!
This book has been wonderful so far, especially if you are a vegetarian looking for recipes that will give you an added source of protein (it’s a super food because it contains all 8 essential amino acids). Quinoa is amazing for that!
This recipe was actually quite simple to make – maybe because we had to power of 2 people working away at it, but all in all it was quite basic.
There are no lasagna noodles either, just quinoa! Sure, it’s not a TRUE lasagna – but it’s definitely a healthy alternative, and believe me there was NO shortage of taste (I know because I’m eating the leftovers right now!)
It kind of fell apart in the photos…. oops!
This recipe has been modified slightly from the original in the cookbook Quinoa Revolution
What You’ll Need.
- 2 cups water
- 1 cup quinoa
- 2 Tbsp. Olive Oil
- 1 chopped onion
- 1 cup of mushrooms
- Garlic, minced
- 2 cups of tomato sauce
- 2 cups of cottage cheese
- 1 egg
- 1/4 cup of parmasean
- 2 Tbsp. Basil and Oregano
- 1 chopped Zucchini
- 2 cups of fresh spinach
- 1 cup of mozzarella
- Preheat oven to 350, spray a square casserole dish with cooking spray
- Cook quinoa according to directions, and spread at the bottom of the pan
- Saute onions, mushrooms, garlic and tomato sauce in a pan
- Combine cottage cheese, egg, Parmesan and herbs
- Spread 1/3rd of the tomato sauce over the quinoa, then layer ALL zucchini, then all of the cottage cheese mix, then 1/3rd of the tomato sauce mix, then the spinach, then the tomato sauce remainder, and finally the mozzarella on top!
- Bake for 35 minutes, until the cheese is bubbling!
You won’t be sorry if you try this, and you’ll have lunch leftovers for a couple of days (and who doesn’t love that!)
What’s your favourite way to eat quinoa?
Leave me a comment below, I love to hear from whoever is reading!