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Green Fed

a blog about a girl who decided eating plants was the way to go

I made this last night and it was fabulous!

Chickpea-Quinoa Pilaf (adapted from Veganomicon)

2 tablespoons olive oil1 small yellow onion, chopped finely (about one cup)

3 Carrots, diced finely

1 pepper, diced finely( I used an Ancho pepper and it was yummy!)

2 garlic cloves, minced

1/2 teaspoon ground cumin

fresh ground pepper, to taste

1/2 teaspoon salt

1 tablespoon tomato paste

1 cup quinoa (rinsed well)

1 (15 ounce) can chickpeas, drained and rinsed (or 2 cups cooked)

2 cups vegetable broth (or reconstituted bullion)

fresh cilantro as a topping

Directions:

  1. In a small stockpot over medium heat, saute the onions in olive oil for about 7 minutes. Add the garlic and saute for 2 more minutes.
  2. Add the tomato paste, coriander, cumin, black pepper, and salt; saute for another minute.
  3. Add the quinoa and saute for 2 minutes.
  4. Add the chickpeas and broth; cover and bring to a boil. Once the mixture is boiling, lower the heat to very low, cover, and cook for about 18 minutes, or until the quinoa has absorbed all the water; stir occasionally.
  5. Fluff with a fork and serve.

I topped ours with cilantro.  It would also be good with some avocado and fresh tomatoes on top, too.  Next time!

 

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