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    Home » Fall Recipes

    Chickpea Quinoa Pilaf

    Published: Oct 11, 2010 Last updated: Sep 17, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    There hasn't been a whole lot of cooking going on here lately.  A lot of packing and getting ready for our move which is happening real soon! (Like this Saturday!) I worked my last day at Clarkson University last Friday.  It still doesn't seem real - that I have left a job I have done for almost 14 years.  I guess when I start my new job in a few weeks it will feel more real!

    I've been trying some new recipes lately with some new ingredients that I haven't had a lot of experience with!  One of the new foods to me is Quinoa.  I now know why people love this pretty little high protein grain! (you can get this grain in red, white, and black colors!) Filling, great for you and when fixed this way, super flavorful!  The original recipe comes from the Veganomicon cookbook.  I made this with a few of my own changes and let me tell you....I could eat this stuff breakfast, lunch, and dinner!  Try it out for yourself, you will not regret it!

    Chickpea-Quinoa Pilaf
    adapted from Veganomicon

    1 medium white onion, chopped
    2 large cloves garlic, minced
    1 tablespoon olive oil
    1 tablespoon coriander, crushed
    ½ teaspoon cumin
    ½ teaspoon salt
    ¼ teaspoon fresh ground pepper
    1 tablespoon tomato paste
    ¾ cup quinoa (I used red for color contrast)
    1 can chickpeas, drained and rinsed
    11/2 cups water
    2 teaspoons vegetable better than bouillon paste

    Saute onions and garlic in olive oil until onions are soft.  Add cumin and coriander seeds and saute a couple if minutes.  Add salt, pepper, and tomato paste.  Stir and cook one minute.  Add Quinoa and saute about 2 minutes.  Stir in chickpeas, water, and vegetable paste.  Bring to a boil, reduce heat and simmer, stirring occasionally, for about 20 minutes or until Quinoa has soaked up the liquids.

    This is excellent warm or cold!

    « Peanut Butter Chocolate Chip Cookies
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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Welcome! I'm Shelby, a home cook who learned from her grandmother and mother and have been sharing family recipes since 2007. I share quick and easy recipes as well as low calorie, low carb, and keto diet recipes...

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