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Quinoa and Chickpeas “Pilaf” » Simple and Healthy Recipe! ✅

A satisfying dish that’s also child’s play to make. —ATG117

  • 1 cup of quinoa (raw)

  • 2 1/2 – 3 cups vegetable broth (good quality)

  • extra virgin olive oil

  • 1 bunch shallots, light slices and light green parts

  • 4 – 5 carrots, diced

  • 2 cups chickpeas (canned is fine)

  • 1/2 cup dried apricots, diced

  • 1 teaspoon cumin

  • kosher salt

  • 1 pinch of cinnamon

  • fresh black pepper

  • honey (optional)

  • 1/3 cup pecans, toasted

  1. Prepare the quinoa, using 2 cups vegetable broth or according to package directions (1-2 ratio works for me). When cooked, season with salt and set aside.

  2. Heat a generous splash of olive oil. Once hot, add the shallot, cumin, cinnamon and salt. Saute until tender.

  3. Add carrots, diced apricots, and 1/2 tablespoon vegetable broth. Bring to a boil, reduce to a boil, cover and cook for about 5 minutes or until carrots are cooked through. Sprinkle the chickpeas with salt, add them to the pan and stir for a minute or two just to combine. Add the quinoa, toasted walnuts, and a pinch of black pepper. I also like to sprinkle a little honey. Stir everything well, taste and adjust the seasoning.

  4. Add the

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