Make 30-minute quinoa chickpea pilaf with ingredients you probably already have on hand and learn to personalize this tasty double-punch of protein.
- 1 medium onion, diced (1 cup)
- 1 carrot, peeled and diced small (1 cup)
- 2 cloves garlic, minced or pressed
- ½ tsp. ground cumin
- 2 tsp. ground coriander
- 2 Tbsp. tomato paste
- 1 cup dry quinoa, rinsed and drained
- 2 cups vegetable broth or 2 cups water plus 1 vegetable cube (bouillon cube)
- 1 – 15 oz can chickpeas, rinsed and drained (1 ½ cups)
- Salt & pepper to taste
Timing tip: Measure out and prepare your ingredients in advance as the cooking process will go quickly.
- In a medium pan, sauté the onion for about 5 minutes until it starts to become translucent.
- Add the 2 cloves minced garlic, ½ tsp. cumin and 2 tsp. coriander and continue to sauté for another minute.
- Stir in the tomato paste and add the quinoa. Stir everything for another 2 minutes so the quinoa gets completely covered and starts to toast a bit.
- Add the vegetable broth and chickpeas. Bring the pot to boil and then reduce the heat to simmer.
- over the pan and simmer until the broth is absorbed (about 15 minutes).
- Taste and add salt and pepper or additional cumin and coriander if desired.
- Use the same measures and cooking guidelines for white, red and black quinoa. You can also make a mix of all three and get the same results. Just be sure to rinse it well.
- Quinoa chickpea pilaf also makes a great wrap. Just add fresh onions, tomatoes or lettuce and top with your favorite salsa, lemon-tahini dressing or maple-syrup and mustard.
- Category: Main Courses
- Cuisine: American
Keywords: quinoa chickpea pilaf