Thursday, July 22, 2010

Another Quinoa Side Dish

      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.

There was plenty left over so I could have it for lunch today.  Paired with a small salad of arugula+one small sliced carrot+sliced celery+a few slices avocado+sesame seeds+sliced almonds+drizzle of balsamic vinaigrette dressing and it was an immensely satisfying lunch.

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