Quinoa Pilaf with Chickpeas, Currants & Almond

Amarante

Mon, May 30 2022, 1:33 pm

This was easy to prepare and tasty. Versatile as it can be served hot or at room temperature

Quinoa Pilaf with Chickpeas, Currants & Almonds

By Jennifer Segal

Good hot or cold, this quinoa pilaf is flavored with onions, garlic and spices & tossed with currants, chickpeas and toasted almonds

Servings: 4

INGREDIENTS 
* 1 tablespoon butter - use plant based butter
* 1 tablespoon olive oil
* 1 cup chopped yellow onions, from 1 medium onion
* 1 clove minced garlic
* 1 cup pre-washed quinoa (if not pre-washed, follow package instructions for rinsing)
* 2 cups low sodium chicken broth, best quality - can use vegetable broth if you want to make it pareve
* ¼ teaspoon curry powder
* ¼ teaspoon cumin
* ½ teaspoon salt
* ⅛ teaspoon cayenne pepper
* ¼ cup currants
* ½ cup canned chick peas, rinsed and drained
* ¼ cup plus 2 tablespoons sliced almonds, lightly toasted if desired
* ½ teaspoon honey

INSTRUCTIONS

Melt the butter and olive oil over medium-low heat in a medium pan.

Add the onions and cook until soft and translucent, about 5 minutes.

Add the garlic and cook 1 minute more.

Add the quinoa and cook, stirring constantly, for about 2 minutes.

Add the chicken broth, curry powder, cumin, salt, cayenne, currants, and chick peas and bring to a gentle boil.

Cover tightly with a lid and turn the heat down to a simmer; cook until quinoa is done, about 15 minutes. You'll know it's done when the grains become translucent, and the white germ has partially detached itself, appearing like a white-spiraled tail.