I've been on a bit of a quinoa kick lately. You can't get too much of a good thing, right? Quinoa is a versatile and delicious whole grain; I especially love it because it's a great protein source. That's the first question people ask when they learn I limit my animal products: But where do you get your protein? As if animal foods are the only foods on the planet to provide protein. Trust me, if you eat a variety of whole grains, nuts, seeds, beans, and legumes, you will probably easily get more protein than you need. But I digress. Here's a simple little quinoa side dish that can compliment a variety of meals. Think of the meals you'd usually have a rice side dish and swap in this one. It's tasty, filling, and relatively easy to make.
Quinoa Chickpea Pilaf
adapted from Veganomicon
2 tablespoons coconut oil
1 small yellow onion, chopped finely
2 cloves garlic, minced
1/2 teaspoon ground cumin
1 1/2 teaspoons ground coriander
freshly ground black pepper, to taste
1/2 teaspoon salt
1 tablespoon tomato paste
1 cup quinoa
2 cups cooked or 1 (15 ounce) can chickpeas, drained and rinsed
2 cups vegetable broth
Step 1: In a small stockpot over medium heat, let the coconut oil melt. Add the onions and saute for about 7 minutes. Add the garlic and saute for 2 more minutes.
Step 2: Add the tomato paste, coriander, cumin, black pepper, and salt and saute for another minute.
Step 3: Add the quinoa to the pot and saute for 2 minutes.
Step 4: Add the chickpeas and broth; cover and bring to a boil. Once it is boiling, lower the heat to low, cover, and cook for about 18 minutes, stirring occasionally, or until the quinoa has absorbed all the water. Fluff with a fork and serve.