quinoa chickpea pilaf

quinoa chickpea pilaf in black cast iron pan overhead.

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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)
  • 115 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.

  1. In a medium pan, sauté the onion and carrot for about 5 minutes until it starts to become translucent.
  2. Add the 2 cloves minced garlic, ½ tsp. cumin and 2 tsp. coriander and continue to sauté for another minute.
  3. 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.
  4. Add the vegetable broth and chickpeas. Bring the pot to boil and then reduce the heat to simmer.
  5. over the pan and simmer until the broth is absorbed (about 15 minutes).
  6. 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.

Keywords: quinoa chickpea pilaf