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

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, quinoa pilaf with mushrooms and roasted chickpeas. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Quinoa Pilaf with Mushrooms and Roasted Chickpeas is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Quinoa Pilaf with Mushrooms and Roasted Chickpeas is something that I’ve loved my entire life.

This quinoa pilaf is the kind of dish that will remind you that eating healthy doesn't have to leave you hungry. This quinoa pilaf is gussied up with sautéed onions, carrots, shiitake mushrooms and pecans. Made this last night exactly as you wrote it, along with your Curried Roasted Carrots.

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

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

Add the crimini mushrooms and cook until brown. Add the quinoa, thyme leaves, bay leaf, kosher salt and black pepper to the pan and stir. Let the ingredients heat up and roast a little to bring out all their fullest flavors. The steam coming up should be very aromatic.

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!

Add half the onion and cook until softened, about Saute until vegetables are soft and no more liquid from mushrooms remains. Toss mushroom mixture with cooked quinoa, along with pumpkin seeds. Mushroom Quinoa Pilaf - You may know that quinoa is the grain with the most protein. The mushrooms and sun dried tomatoes give it a hearty flavor. Dress this dish up or down for your perfect meal.

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