Quinoa and Vegetable "Lasagna" Ingredients:
1 1/2 cups dry quinoa
1/2 cup dry amaranth
1 yellow onion, diced
2 cloves of garlic, pressed
teaspoon of oil or cooking spray
1 cup of swiss chard, chopped
1/2 bell pepper
(feel free to replace veggies with what you have on hand)
1/2 can of coconut milk or 1/2 can chicken or veggie broth
fresh herbs + condiments
Pre-heat oven to 350
Pour quinoa and amaranth into 4 cups of water. Bring to a boil, then cover and simmer for 30 minutes.
In the meantime, heat oil on skillet and add opinion and garlic. Saute for 3-4 minutes until soft. Place onion and garlic into pot of water with quinoa et al.
Chop all vegetables you'd like to you and, guess what, into the pot they go as well!
When your original thirty minutes is up (from when you started simmering the pot of quinoa and amaranth), place everything into a large, glass baking dish. Add coconut milk or broth and stir altogether. Bake for 30 minutes.
(as you can see form my photo, I added some almond cheese to the top to make it more lasagna-like)
The key here is to pick a theme and stick with it. If you're feeling more Asian flavors, use the coconut milk and pair it with vegetables like bok choy, bell peppers, eggplant and ginger.
If you're going with the broth, then Italian flavors such as spinach, tomatoes and basil work nicely.
I gave mine a Mexican kick by using chard and bell pepper and then topping with cilantro and salsa (sliced avocado would have made a nice garnish as well!)
This is a meal you can eat for breakfast, lunch or dinner! For breakfast, you could place a fried egg on top, for lunch, cut a smaller piece and pair with a salad and for dinner, eat the whole darn thing...okay, I think I'm just hungry as I am writing this post. Don't eat the whole thing in one sitting!
And if you eat cheese or beans (sigh, the good ole days!) then throw those in there as well!!