Hi, I’m Clara. Today, we’re going to make quinoa pilaf with mushrooms and roasted chickpeas recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Quinoa Pilaf with Mushrooms and Roasted Chickpeas Recipe
Quinoa Pilaf with Mushrooms and Roasted Chickpeas is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Quinoa Pilaf with Mushrooms and Roasted Chickpeas is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook 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:
- Prepare Chickpeas
- Take 1 tbsp olive oil
- Get 1/2 cup cooked chickpeas, rinsed and dried
- Prepare quinoa
- Prepare 1 tbsp olive oil
- Make ready 3 Mushrooms
- Get 1 garlic cloves
- Prepare salt and pepper
- Get 1/2 cup quinoa
- Get 1 cup vegetable broth
- Prepare 1/2 cup frozen vegetables
Instructions to make Quinoa Pilaf with Mushrooms and Roasted Chickpeas:
- Preheat oven to 400°F
- Drizzle the olive oil over a small roasting pan and add the chickpeas
- Give the pan a good shake to coat the chickpeas with oil and sprinkle a bit of salt and pepper over them
- 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
- Let’s prepare the quinoa while the chickpeas are roasting. Preheat the oil in a saucepan over medium heat.
- Throw in the mushrooms and cook for four or five minutes or until wilted and their liquid has evaporated.
- 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.
- 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.
- Lower the heat to simmer and cook for 15 minutes or until all the broth has been absorbed.
- When the quinoa is done, remove from heat and let it sit, covered, for five minutes.
- Fluff it up with a fork, mix in your roasted chickpeas and enjoy!
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