A satisfying dish that is also a cinch to make. —ATG117
2 1/2 - 3 cups
vegetable stock (good quality)
extra virgin olive oil
scallions, whites and light green parts sliced
4 - 5
chickpeas (canned are fine)
dried apricots, diced
fresh black pepper
In This Recipe
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.