Quinoa with Chickpeas and Pine Nuts

    (382)
    45 minutes

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


    337 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (382)

    Reviews in English (292)

    by
    131

    I found this when searching for recipes using chick peas (had leftovers from a batch cooked in crockpot). Sounded interesting so gave it a try. Glad I did! I'll make it again. I did increase the spices quite a bit after tasting finished dish...didn't measure, just "palmed it". Have to admit that the aroma while cooking had me wondering if I'd made a mistake...the combination of spices smelled kinda strange to me, did again when opening leftovers, but I do like the flavor. It's one of those flavors that I found growing on me more with each bite. Increasing the spices considerably didn't drastically change the flavor as much as I thought it would...even though I could feel the beginning of heat in my mouth. Sent leftovers with daughter for school lunch today...waiting to see what she thinks. I used raisins and think that, like others, they add a definite depth to the flavor that's important (and I usually don't care for raisins much). Didn't have any pine nuts so couldn't add those, but will definitely next time...and there will be a next time. Thanks for the recipe!! I've been looking to increase our use of quinoa. UPDATE I changed the rating to a 5. My daughter really likes this for her school lunch. I've made it a few more times and have added pine nuts...they do add another layer of flavor/texture that we like. This is going into our regular rotation making sure to cook for leftovers.  -  15 Jan 2009  (Review from Allrecipes USA and Canada)

    by
    77

    5 STARS ALL THE WAY! This was absolutely delish. I am very impressed. We will definitely add this to our regular rotation! I didn't have garbanzo beans, so I used spicy black beans. I doubled the spices and used half to season 3 chicken breasts then grilled them on the Foreman grill. Sliced and served chicken on top. The raisins add a burst of sweetness with the spiciness, and it's so YUM!! What a meal.  -  27 Feb 2010  (Review from Allrecipes USA and Canada)

    by
    57

    This was amazing and I would highly recommend it. All the flavors come together very well. I highly recommend including the raisins. I added some cayenne to spice it up a bit, and topped it with parsley (cilantro would be good too). Make a big batch and eat all week.  -  15 Sep 2008  (Review from Allrecipes USA and Canada)

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