2 cups dry quinoa, rinsed well
4 cups veggie stock, no-sodium
5 cups broccoli, chopped
3 cups spinach, chopped
2 medium tomatoes, sliced thinly
1.5 cups chickpeas, rinsed
1 large egg
1, 8oz block of sharp cheddar or pepperjack cheese, grated
1 medium onion, chopped
3 large cloves garlic, minced
1/4c flat leaf parsley, chopped
2 Tbsp sunflower oil
2 tsp dried oregano
1/4 – 1/2 tsp red pepper flakes [opt]
1/2 - 1 tsp salt [adjust if using stock with sodium]
1/2 tsp black pepper

Breadcrumb Topping:
4 slices of gluten free bread or 2 slices non-gf bread, ground
1/2 cup grated cheese [from the 8oz block above]
1/4 tsp salt
1/4 tsp garlic powder
black pepper