Quinoa Pilaf with Mushrooms and Roasted Chickpeas.
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Ingredients for Quinoa Pilaf with Mushrooms and Roasted Chickpeas:
- Give for Chickpeas.
- Need 1 tbsp of olive oil.
- You need 1/2 cup - cooked chickpeas, rinsed and dried.
- Provide for quinoa.
- Give 1 tbsp of olive oil.
- Provide 3 Mushrooms.
- You need 1 for garlic cloves.
- Prepare salt and pepper.
- Give 1/2 cup for quinoa.
- Prepare 1 cup - vegetable broth.
- Prepare 1/2 cup of frozen vegetables.
Quinoa Pilaf with Mushrooms and Roasted Chickpeas making:
- 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!.
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