Fall

Quinoa and Chickpea "Pilaf"

by:
April  8, 2014
Author Notes

A satisfying dish that is also a cinch to make. —ATG117

  • Serves 6-8
Ingredients
  • 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
In This Recipe
Directions
  1. 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.
  2. Heat a generous splash of olive oil. Once heated, add the scallions, cumin, cinnamon, and salt. Sauté until tender.
  3. 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.
  4. Add the

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