Quinoa is all the rage now, and so are quinoa salads and pilaffs. There are hundreds of ways to season quinoa and you don’t have to just eat it plain on the side. If you find cooking quinoa properly still a challenge, check out my post How To Cook Quinoa Perfectly to make sure your next batch turns out amazing.
This time I decided to mix things up and make my quinoa a little different. A heartier side filled with chickpeas, carrots, onions and celery. This would work as a warm side dish, a cold salad, or you can make it a meal by adding some sautéed tofu, tempeh or soy curls on top as well.
To get those pretty colours I used both white and red quinoa in this dish. Feel free to use either, I just like the look of multicoloured quinoa for some variety. This recipe makes a lot so it’s great for leftovers you can keep in the fridge or freezer for a quick meal or snack later on as well.
Quinoa Chickpea Pilaf
1 1/2 cups quinoa (I used 1 cup white and 1/2 cup red)
3 cups/709.76 ml low sodium vegetable broth
1 large onion, diced
2 cloves of garlic, minced
1 large carrot, diced
1 stalk of celery, diced
1 15 oz./425g can of chickpeas
2-3 tbsp low sodium soy sauce (or GF tamari)
2 tsp roasted cumin (ground)
1/2 tsp roasted coriander (ground)
1/4 tsp chipotle chili powder
2 tsp Trader Joe’s 21 Seasoning Salute (or other salt free seasoning mix) *optional
1. Sauté the onions, carrots and celery in 1/2 cup of broth for 5 minutes. Add the garlic and sauté for a minute and add the chickpeas.
2. Add remaining broth to a medium pot, quinoa, seasonings and saucepan ingredients. Bring to a boil and then reduce heat to medium low (about 3 on the burner) and cook covered for 25 to 30 minutes until quinoa is cooked. (If you put it on very low, or 1, it probably won’t have enough heat to cook the quinoa because of the other ingredients.)
3. Stir as required to prevent sticking at the bottom.
4. Fluff with a fork before serving.
Have you ever had a quinoa pilaff? What’s your favorite way to season quinoa?