The following is a recipe by Micaela Cook Karlson, MSPH, author of A PLANT-BASED LIFE: Your Complete Guide to Great Food, Radiant Health, Boundless Energy, and a Better Body (AMACOM July 2016). This recipe is one of over 100 mouth-watering dishes in the book.
Why use eggs or even tofu? This easy chickpea-and-quinoa frittata started out as an attempted omelet recipe with the goal of using canned beans instead of chickpea flour, but the consistency is much better suited to making a frittata. You can use leftover cooked rice (a more traditional frittata choice) instead of quinoa, but the quinoa cooks quickly inside the batter, making it exceptionally well suited for times when you haven’t planned ahead. Plus, you can make this dish your own by using any of your favorite veggies. Serve for an impromptu but luxurious Sunday brunch.
- 1 cup frozen leaf spinach, thawed and finely chopped
- 2 15-ounce cans chickpeas, drained
- 2 tablespoons ground flaxseed or chia seed
- 2 teaspoons vegetable base paste
- 1 teaspoon white miso paste
- ¼ cup uncooked quinoa
- 2 garlic cloves, minced
- 1 medium onion, finely chopped
- ½ large red bell pepper, finely chopped
- 2 medium tomatoes, thinly sliced
- Preheat the oven to 375 F.
- In a blender or in a medium bowl with an immersion blender, blend the chickpeas, flaxseed, vegetable base paste, and miso paste on high speed until smooth.
- In a large bowl, combine the quinoa (or leftover rice, if you prefer), garlic, onion, bell pepper, and thawed chopped spinach. Pour the chickpea mixture into the quinoa mixture, and stir until evenly distributed.
- Pour the mixture into a 9×13-inch glass pan. Arrange the tomato slices evenly over the top to cover. Bake for 55 minutes or until lightly browned on top. Cool for 10 to 20 minutes or until the frittata is set before serving.
Note: If you bake this in a glass dish, there is no need to oil the pan to prevent sticking.
Serves 6 to 8.