Quinoa Pilaf with Mushrooms and Roasted Chickpeas
Quinoa Pilaf with Mushrooms and Roasted Chickpeas

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, quinoa pilaf with mushrooms and roasted chickpeas. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Quinoa Pilaf with Mushrooms and Roasted Chickpeas is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Quinoa Pilaf with Mushrooms and Roasted Chickpeas is something that I have loved my whole life.

If you want to season the chickpeas, wait until you have five or six minutes left of baking time to add onion powder, thyme, paprika, etc. Preheat the oil in a saucepan over medium heat. Add lemon juice, salt, and black pepper.

To begin with this recipe, we must prepare a few ingredients. You can cook quinoa pilaf with mushrooms and roasted chickpeas using 11 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Quinoa Pilaf with Mushrooms and Roasted Chickpeas:
  1. Get Chickpeas
  2. Make ready 1 tbsp olive oil
  3. Take 1/2 cup cooked chickpeas, rinsed and dried
  4. Get quinoa
  5. Prepare 1 tbsp olive oil
  6. Take 3 Mushrooms
  7. Prepare 1 garlic cloves
  8. Get salt and pepper
  9. Prepare 1/2 cup quinoa
  10. Make ready 1 cup vegetable broth
  11. Get 1/2 cup frozen vegetables

Hearty quinoa is tossed with roasted cauliflower, mushrooms, chickpeas, and arugula, all tossed in a savory white balsamic dressing. Pour vegetable stock into quinoa mixture (stock may spatter a bit); stir to combine. Add the chicken broth, curry powder, cumin, salt, cayenne, currants, and chick peas and bring to a gentle boil. Then I served the roasted mushrooms, with all of their delicious mushroom juices, on a bed of herbed quinoa.

Steps to make Quinoa Pilaf with Mushrooms and Roasted Chickpeas:
  1. Preheat oven to 400°F
  2. Drizzle the olive oil over a small roasting pan and add the chickpeas
  3. Give the pan a good shake to coat the chickpeas with oil and sprinkle a bit of salt and pepper over them
  4. Roast for 15 minutes, give the pan a good shake and roast for 15 more minutes or until the chick peas are golden and crunchy
  5. Let’s prepare the quinoa while the chickpeas are roasting. Preheat the oil in a saucepan over medium heat.
  6. Throw in the mushrooms and cook for four or five minutes or until wilted and their liquid has evaporated.
  7. Add the garlic and cook for another minute until fragrant. Add a little bit of oil if the garlic is sticking to the bottom of the pan. Sprinkle with a little salt and pepper.
  8. Add the quinoa, broth, and frozen vegetables, cover with a lid and bring to a boil. If your broth is salted, you’re probably good to go, if not you will need to add salt to taste. I’d say 1/8 teaspoon, but hardier tastebuds might want to go with 1/4 teaspoon.
  9. Lower the heat to simmer and cook for 15 minutes or until all the broth has been absorbed.
  10. When the quinoa is done, remove from heat and let it sit, covered, for five minutes.
  11. Fluff it up with a fork, mix in your roasted chickpeas and enjoy!

A squeeze of lemon juice and sprinkle of pepitas rounds out the flavors and textures. For a more complete meal, I think you could stir some chickpeas or white beans into the quinoa. The Best Quinoa Chickpeas Recipes on Yummly For even more mushroom flavor, cook the quinoa in mushroom broth instead of water. Quinoa is on of the most versatile and delicious vegan foods.

So that is going to wrap this up for this exceptional food quinoa pilaf with mushrooms and roasted chickpeas recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!