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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

Ingredients

• 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
  rinsed)
• 60g ( 2 oz.) toasted flaked almonds
• 60g (2 oz.) pumpkin seeds
• Handful of fresh coriander or parsley, chopped

Method

1. Heat the water in a large saucepan and sauté the onion with the cinnamon stick and cardamom pods for 2 minutes.
2. Add the garlic, peppers and courgettes and cook for a further 2 minutes.
3. Add the quinoa, vegetable stock and cooked chickpeas. Stir and bring to the boil.
4. Reduce the heat and simmer for about 20 minutes until the liquid has been absorbed and the quinoa is cooked.
5. 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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Have your say. Did you try this recipe for quinoa pilaf with chickpeas? Tell us in the comments below.