Hi, I’m Laura. Today, we’re going to prepare quinoa pilaf with mushrooms and roasted chickpeas recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit tastier. This will be really 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 well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Quinoa Pilaf with Mushrooms and Roasted Chickpeas is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few components. 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:
- Make ready Chickpeas
- Get 1 tbsp olive oil
- Take 1/2 cup cooked chickpeas, rinsed and dried
- Make ready quinoa
- Take 1 tbsp olive oil
- Get 3 Mushrooms
- Make ready 1 garlic cloves
- Make ready salt and pepper
- Make ready 1/2 cup quinoa
- Prepare 1 cup vegetable broth
- Prepare 1/2 cup frozen vegetables
Steps 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!
So that’s going to wrap it up for this distinctive dish quinoa pilaf with mushrooms and roasted chickpeas recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
