Begin with a 28-ounce can of whole peeled tomatoes. (San Marzano preferred.) Use an immersion stick and puree tomatoes until smooth. In a skillet, sauté some onion, garlic and red pepper flakes in olive oil until fragrant. Add tomato puree, salt and a pinch of sugar. Simmer until flavors meld. Check for seasoning and make adjustments.
Drain a can of garbanzo beans and rinse. Add beans to tomato sauce and continue to simmer.
Prepare quinoa according to instructions. 1 C dry would feed four. I added some salt and bay leaves to the cooking pot.
I had some small sweet peppers in the fridge and I decided to roast them up. Line a baking sheet with foil. Spray foil with non-stick spray. Oil your peppers with EVOO. A pinch of salt and pepper and in they go to a preheated 425 degree oven. Roast until slightly charred. Rotate peppers at least once for even cooking.
Make a salad. I had some arugula, cucumber and avocado on hand. Simple dressing: lemon juice, EVOO, cracked black pepper and a pinch of salt.
For service: fresh basil, shredded parmesan and a drizzle of EVOO.
Some old crusty bread found new life in the toaster oven. Drizzle a bit of EVOO and lightly toast.
Filling, vegetarian, delicious and guilt-free!