BARBECUE CHICKPEA INGREDIENTS:
1 Tablespoon oil
1/2 an onion, minced (about 1.5 cups)
4 cups canned marinara sauce
1/3 cup molasses
2 teaspoons agave nectar or 1 Tablespoon sugar
4 cups chickpeas
1/2 teaspoon liquid smoke
MUSHROOM CASHEW QUINOA INGREDIENTS:
1 Tablespoon oil
1/2 an onion, chopped (about 1.5 cups)
1 cup quinoa cooked in 2.5 cups water
2 cups sliced button mushrooms
1 cup cashew pieces
Salt to taste
BARBECUE CHICKPEA DIRECTIONS:
Fry onion in oil in the bottom of a large pot on medium heat until onions are translucent, about 3 minutes. Add marinara, stir and heat through. Add molasses, agave or sugar, and liquid smoke, stir well. Drain and add chickpeas, heat through.
MUSHROOM CASHEW QUINOA DIRECTIONS:
Rinse quinoa (pronounced KEEN-Wah, it’s the world’s greatest, highest protein whole grain that came from the Aztecs and Mayans who used to cultivate it) in a fine mesh strainer or a bound up piece of cheesecloth. Quinoa has a bitter taste if you don’t wash it from the plant saponins on it. They won’t hurt you if you forget to wash it though. To cook quinoa on the stovetop, combine quinoa with 2.5 cups water and bring to a boil. You’ll often see quinoa recipes using less water but I don’t think it is as light and fluffy with less water. As soon as it boils, turn the heat to medium low and cover the pot. Wait 30 minutes before uncovering pot again and quinoa will have absorbed all of the water and fluffed up. I find it’s easier to cook quinoa on the stove, though this time I used the rice cooker. Either way, quinoa is one of those things you walk away from when you cook it. No stirring is necessary.
Fry the onions and mushrooms in oil in a large pan on medium high heat until onions are translucent. Add cooked quinoa and stir well until all ingredients are mixed. Salt to taste.