Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, quinoa pilaf with mushrooms and roasted chickpeas. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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 daily. Quinoa Pilaf with Mushrooms and Roasted Chickpeas is something that I have loved my entire life. They are nice and they look fantastic.
If you want to season the chickpeas, wait until you have five or six minutes left of baking time to add onion powder, thyme, paprika, etc. Preheat the oil in a saucepan over medium heat. Add lemon juice, salt, and black pepper.
To begin with this recipe, we must first prepare a few ingredients. 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
- Prepare 1 tbsp olive oil
- Make ready 1/2 cup cooked chickpeas, rinsed and dried
- Get quinoa
- Prepare 1 tbsp olive oil
- Prepare 3 Mushrooms
- Get 1 garlic cloves
- Make ready salt and pepper
- Make ready 1/2 cup quinoa
- Take 1 cup vegetable broth
- Get 1/2 cup frozen vegetables
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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!
Meanwhile, in a large saucepan, bring broth to a boil. Remove from the heat; fluff with a fork. Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.
So that’s going to wrap it up for this special food quinoa pilaf with mushrooms and roasted chickpeas recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
