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Author Notes: A satisfying dish that is also a cinch to make. —ATG117
- 1 cup quinoa (uncooked)
- 2 1/2 - 3 cups vegetable stock (good quality)
- extra virgin olive oil
- 1 bunch scallions, whites and light green parts sliced
- 4 - 5 carrots, diced
- 2 cups chickpeas (canned are fine)
- 1/2 cup dried apricots, diced
- 1 teaspoon cumin
- kosher salt
- 1 dash cinnamon
- fresh black pepper
- honey (optional)
- 1/3 cup pecans, toasted
- Prepare the quinoa, using 2 cups of vegetable stock, or according to package instructions (a 1-2 ratio usually works for me). When it's finished cooking, adjust the salt and set aside.
- Heat a generous splash of olive oil. Once heated, add the scallions, cumin, cinnamon, and salt. Sauté until tender.
- Add the diced carrots, apricots, and a 1/2 c of vegetable stock. Bring to a boil, reduce to a simmer, cover and cook for about 5 minutes or until the carrots are cooked through. Sprinkle the chickpeas with salt, add them to the pan, and stir for a minute or 2 just to combine. Add the quinoa, toasted pecans, and a few grinds of black pepper. I like to drizzle in some honey as well. Give everything a good toss, taste and adjust seasoning.
- Add the
- This recipe was entered in the contest for Your Best Picnic Recipe
- This recipe was entered in the contest for Your Best Recipe with Chickpeas
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