Quinoa with Chickpeas and Pine Nuts

    This recipe combines the pungent Mediterranean and Indian flavours for a quick and delicious side dish or vegetarian main.

    337 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 small onion, diced
    • 1 clove garlic, crushed
    • 3/4 cup quinoa
    • 1 1/2 teaspoons curry powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon cumin
    • 1/4 teaspoon cinnamon
    • 1 1/2 cups vegetable stock
    • 1 (400g) tin chickpeas, drained and rinsed
    • 1/2 cup toasted pine nuts
    • 1/2 cup sultanas, soaked in hot water and drained

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Stir together the olive oil, onion and garlic in a saucepan over medium heat until the onion has softened and turned translucent; about 5 minutes.
    2. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon and stock. Bring to a boil then reduce heat to medium-low, cover and simmer 20 minutes until the quinoa is tender.
    3. Once the quinoa has finished cooking stir in the drained chickpeas, toasted pine nuts and sultanas. Serve warm or cold.

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