Quinoa Chickpea Confetti Casserole

Ingredients

1 1/4 c quinoa, uncooked, rinsed

1 C veg. stock

2 C water

1 1/2 C chickpeas, cooked

1 1/2 C zucchini (org. recipe called for fennel)

1 C red bell pepper

4 large garlic cloves

1 T EVOO

1 tsp fennel seeds (ommitted)

1 1/2 t basil dried

1 t rosemary dried

1/2 t thyme dried

1/2 t salt

1/8 t allspice

1 bay leaf

pepper, to taste

2-3 T lemon juice

1 1/2 - 2 T EVOO

1/4 - 1/2 fresh basil or parsley

Adapted From Dreena Burton's ED&BV

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