Vegan Aunt Betty's Surprise

Instructions

1. Step 1

   Heat the Dutch oven over medium heat, add the olive oil, then sauté the onion and zucchini with the cumin for 8 minutes, stirring with the wooden spoon, until softened and lightly golden.

   Timer: 8 min (scalable)

   Ingredients used: 4.0 gr Cumin, 30.0 ml Olive Oil, 150.0 gr Onion, 300.0 gr Zucchini

   Cookware: Dutch oven — medium heat, wooden spoon

2. Step 2

   Add the rinsed quinoa, tomato with its liquid, and vegetable broth to the Dutch oven. Bring to a boil over medium-high heat, reduce to low, and simmer uncovered for 25 minutes until the quinoa is tender with visible tails and the mixture is thickened.

   Timer: 25 min (scalable)

   Ingredients used: 170.0 gr Quinoa, 400.0 gr Tomato, 480.0 ml Vegetable Broth

   Cookware: Dutch oven — medium-high heat, then low heat, wooden spoon

3. Step 3

   Fold the cooked, rinsed, and drained chickpea into the quinoa mixture over low heat, stirring with the wooden spoon for 3 minutes until the chickpeas are steaming hot throughout.

   Timer: 3 min (scalable)

   Ingredients used: 480.0 gr Chickpea

   Cookware: Dutch oven — low heat, wooden spoon

4. Step 4

   Remove the Dutch oven from the heat, stir in the salt, and rest the mixture for 5 minutes so the quinoa finishes absorbing the liquid and the texture settles.

   Timer: 5 min (fixed)

   Ingredients used: 4.0 gr Salt

   Cookware: Dutch oven — off heat, wooden spoon