Lunch: Garbanzos, Quinoa, Sikil Pak

Prep Time20

Cook Time40

Total Time1

Course: Lunch

Cuisine: California

Keyword: Dry Beans, Quinoa, Vegan

Servings: servings

Calories: 501kcal

Soak the garbanzo beans in 1% salted water for 8 hours, ideally. (Or skip this step and just rinse the beans and increase cooking time substantially.)
1 lb garbanzo beans
Add the soaked beans and ~2 quarts of water. Add bean spices in a spice bag or other container. (If unsoaked, add more water; if soaked long enough, you may be able to use less water.) If fully soaked, cook under high pressure for 8-12 minutes; if unsoaked, cook under high pressure for 30-40 minutes. Allow pressure to release for 25 minutes. Drain beans, salt lightly, and set aside.
bean spices

Rinse the quinoa and drain well. Add to a large sauce pot.
2 cups quinoa
Add the 2 cups vegetable broth and bring to a boil. Once boiling, cover and cook for 15-30 minutes, depending on the kind of quinoa. Cook until done and all liquid has been absorbed.
4 cups vegetable broth

Add the sikil pak ingredients to a food processor. Mix until everything is combined. Lightly salt, if desired.
1 cup pepitas, 1 serrano pepper, 4 cloves garlic, 1 small cilantro, 1 large lime, ½ cup fire-roasted tomatoes

Once all ingredients are ready, add to small containers in roughly equal proportions, starting with qunioa and beans, then the sikil pak then the sesame seeds and bell pepper slices.
½ cup sesame seeds, 4 large bell peppers

Makes 8 servings