Author Notes
A satisfying dish that is also a cinch to make. —ATG117
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Ingredients
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1 cup
quinoa (uncooked)
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2 1/2 - 3 cups
vegetable stock (good quality)
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extra virgin olive oil
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1 bunch
scallions, whites and light green parts sliced
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4 - 5
carrots, diced
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2 cups
chickpeas (canned are fine)
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1/2 cup
dried apricots, diced
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1 teaspoon
cumin
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kosher salt
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1 dash
cinnamon
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fresh black pepper
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honey (optional)
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1/3 cup
pecans, toasted
Directions
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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.
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Heat a generous splash of olive oil. Once heated, add the scallions, cumin, cinnamon, and salt. Sauté until tender.
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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.
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