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A pilaf is often rice cooked with stock but I’ve used quinoa instead for this recipe. Adding chickpeas, almonds and lots of veggies makes it a super healthy salad. Great for a summer lunch or a light dinner.
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Quinoa Pilaf With Chickpeas and Almonds
- 2 tablespoons (30ml) water or vegetable stock
- 1 onion, chopped
- 1 stick cinnamon
- 4 cardamom pods
- 2 cloves of garlic, crushed
- 1 red pepper, chopped
- 2 courgettes, sliced
- 225g (8 oz.) quinoa
- 600ml. (1 pint) vegetable stock or water
- 250g (9 oz.) cooked chickpeas (or use a 400g/14 oz. can of chickpeas, drained and
- 60g ( 2 oz.) toasted flaked almonds
- 60g (2 oz.) pumpkin seeds
- Handful of fresh coriander or parsley, chopped
- Heat the water in a large saucepan and sauté the onion with the cinnamon stick and cardamom pods for 2 minutes.
- Add the garlic, peppers and courgettes and cook for a further 2 minutes.
- Add the quinoa, vegetable stock and cooked chickpeas. Stir and bring to the boil.
- Reduce the heat and simmer for about 20 minutes until the liquid has been absorbed and the quinoa is cooked.
- Pile the pilaf onto your serving plate or into a bowl. Scatter over the almonds and pumpkin seeds. Sprinkle with chopped coriander or parsley.
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