Quinoa and chickpea pilaf
From harpraxis 16 years ago
- 20 minutes to make
- Serves 4
A Mediterranean-inspired savoury meal that can be eaten hot or cold. Based on couscous and pilaf dishes, and great by itself or with a crisp salad. Vegan and gluten-free!
Ingredients
- 1.5 cups quinoa shopping list
- 3 cups vegetable or vegan chicken-style stock shopping list
- 1-2 cloves of garlic, minced shopping list
- 1.5 cups chickpeas, canned or pre-cooked shopping list
- 1 cup sweet potato or butternut squash, diced and steamed shopping list
- 1 cup green beans, steamed shopping list
- handful of pine nuts, toasted or raw (optional) shopping list
- 1/2 cup fresh flat-leaf parsley, chopped shopping list
How to make it
- Rinse or wash the quinoa according to the directions on the packet.
- Bring the stock to the boil in a large saucepan or stockpot, add the quinoa and garlic, and let simmer for approximately 15 minutes until all the water is absorbed and the quinoa is soft but a little 'al dente'.
- Add in the chickpeas, green beans, sweet potato or squash, and pine nuts, and stir through until heated well.
- Stir the parsley through just before serving.
People Who Like This Dish 5
- missymina Nowhere, Us
- deliathecrone Johnston, SC
- sashama Phoenix, AZ
- jatx Austin, TX
- yosto760 Laguna, NM
- harpraxis Canberra, AU
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The Rating
Reviewed by 1 people-
I don't really care for couscous, but this looks like a wonderful alternative for me! Thanks.
deliathecrone
in Johnston loved it
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