Easy Way to Cook Super Quick Quinoa Pilaf with Mushrooms and Roasted Chickpeas

Hey everyone, welcome to our recipe page. Today I’m gonna show you a way to prepare a special dish, Quinoa Pilaf with Mushrooms and Roasted Chickpeas. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Quinoa Pilaf with Mushrooms and Roasted Chickpeas Recipe. This quinoa pilaf is the kind of dish that will remind you that eating healthy doesn't have to leave Next, stir in the shiitake mushrooms and garlic, and continue cooking until the mushrooms are This was such a visually pleasing side dish to accompany my roast chicken. Quinoa simmered in vegetable stock with brown mushrooms and fresh herbs makes a delightful side dish for a holiday meal.

You can cook Quinoa Pilaf with Mushrooms and Roasted Chickpeas using 11 ingredients and 11 steps. Here is how you cook it.

Ingredients of Quinoa Pilaf with Mushrooms and Roasted Chickpeas

1. Take of Chickpeas.
2. Make ready 1 tbsp of olive oil.
3. Prepare 1/2 cup of cooked chickpeas, rinsed and dried.
4. Take of quinoa.
5. Take 1 tbsp of olive oil.
6. Prepare 3 of Mushrooms.
7. It’s 1 of garlic cloves.
8. Take of salt and pepper.
9. You need 1/2 cup of quinoa.
10. It’s 1 cup of vegetable broth.
11. Prepare 1/2 cup of frozen vegetables.

Dress this dish up or down for your perfect meal.Place the salmon fillet with the skin side down, reduce to a simmer, and cover.Then I served the roasted mushrooms, with all of their delicious mushroom juices, on a bed of herbed quinoa.A squeeze of lemon juice and For a more complete meal, I think you could stir some chickpeas or white beans into the quinoa.

Quinoa Pilaf with Mushrooms and Roasted Chickpeas step by step

1. Preheat oven to 400°F.
2. Drizzle the olive oil over a small roasting pan and add the chickpeas.
3. Give the pan a good shake to coat the chickpeas with oil and sprinkle a bit of salt and pepper over them.
4. 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.
5. Let’s prepare the quinoa while the chickpeas are roasting. Preheat the oil in a saucepan over medium heat..
6. Throw in the mushrooms and cook for four or five minutes or until wilted and their liquid has evaporated..
7. 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..
8. 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..
9. Lower the heat to simmer and cook for 15 minutes or until all the broth has been absorbed..
10. When the quinoa is done, remove from heat and let it sit, covered, for five minutes..
11. Fluff it up with a fork, mix in your roasted chickpeas and enjoy!.

You can get this Vegan Quinoa Pilaf With Roasted Chickpeas Recipe by clicking here.Mushroom Quinoa Pilaf - You may know that quinoa is the grain with the most protein.The mushrooms and sun dried tomatoes give it a hearty flavor.

You can also change it up by roasting the mushrooms.Add the crimini mushrooms and cook until brown.Add the quinoa, thyme leaves, bay leaf, kosher salt and black pepper to the pan and stir.Let the ingredients heat up and roast a little to bring out all their fullest flavors.The steam coming up should be very aromatic.