- Uncooked Quinoa – 1 cup
- Onion (small), chopped – 1
- Garlic, crushed – 2 tsp
- Garbanzo Beans (15 oz) – 1 can
- Diced Tomatoes w/juice drained (14.5 oz can) – 1 can
- Tomato Paste (6oz can) – 2 cans
- Bell Peppers, chopped – 1
- Basil – 1 T
- Cumin – 1 tsp
- Parsley, finely minced – 1/3 c (retain a little to garnish the top of the casserole)
- Feta Cheese (crumbled) – 1 1/3 c
- Cottage Cheese – 2 c
- Salt – 1 tsp
- Black Pepper – pinch to taste
- Pinch of cayenne for a little heat!
- Preheat oven to 375 F. Lightly oil chafing dishes (Takes 1 full & 1/2 chafing dishes for 45 servings)
- Make quinoa according to the directions in the Cloud Mountain Cookbook. Cool. This could be made the day before or during the breakfast hour and cooled before you begin preparing the other ingredients.
- Heat the oil and sauté the onions and bell pepper until the onions are translucent and the peppers are slightly soft. Add the garlic, basil and cumin and sauté for an additional 2 minutes.
- Rinse the garbanzo beans and drain thoroughly. Drain the diced tomatoes. (Set the juice aside for another recipe that can utilize it.)
- Add the diced tomatoes and tomato paste to sautéed vegetables.
- Add the salt, pepper and parsley to the quinoa. Stir in the vegetable mixture. ** If preparing a non-dairy special diet option, remove the amount for appropriate portions at this point prior to adding the dairy.** Add half the total amount of cottage cheese. Mix well.
- Spread half this mixture into the chafing pans. Add the chick peas as its own layer. Spread the other half of the quinoa mixture over the chick pea layer. Mix the remaining cottage cheese with the feta. Spread the cheese mixture on top.
- Cover and bake for 1 hour, then take the cover off and bake 30 minutes more with the oven turned down to 350°. Let stand for 15 minutes.
- Top with finely chopped parsley prior to serving
Makes 6-8 pieces.