Quinoa Pilaf with Chickpeas, Currants & Almonds

Leery of health foods with names you can’t pronounce? Me too, which is why it took me so long to discover quinoa (pronounced keen-wah), otherwise known as the “Supergrain of the Future.”

Though it looks like couscous, it’s actually not a grain at all, but rather the seed of a plant that’s related to beets, chard and spinach. It’s incredibly high in protein and boasts all kinds of health-building nutrients. It’s also gluten free. Still with me?

Good…because if you cook it right, it’s delicious. I promise.

Here I’ve taken a page from the aromatic couscous dishes of North Africa, flavoring it with onions, garlic, chicken broth and spices, then adding currants, chickpeas and toasted almonds. It’s a terrific accompaniment to any simply prepared entrée…and it’s just as good cold for lunch or a picnic.

If you’re at all hesitant about using curry powder or cumin, not to worry…the flavors here are very mild and work well together. The currants and honey complement the spices with a touch of delicious sweetness, and the chickpeas and almonds add protein and crunch.

Give it a try. My husband loves it, and he has no idea how good it is for him.

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Quinoa Pilaf with Chickpeas, Currants & Almonds
Printable Recipe

Serves 4

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 cup chopped yellow onions (you’ll need one medium onion)
1 clove minced garlic
1 cup pre-washed quinoa (if not pre-washed, follow package instructions for rinsing)*
2 cups low sodium chicken broth (I use Swanson Organic)
¼ teaspoon curry powder
¼ teaspoon cumin
½ teaspoon salt
⅛ teaspoon cayenne pepper
¼ cup currants
½ cup chick peas (canned or fresh)**
¼ cup plus 2 tablespoons sliced almonds, lightly toasted if desired
½ teaspoon honey

Directions

1. Melt butter and olive oil over medium-low heat in medium pan. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook 1 minute more. Add quinoa and cook, stirring constantly for about 2 minutes, then add chicken broth, curry powder, cumin, salt, cayenne, currants, and chick peas and bring to a gentle boil. Cover tightly with lid and turn heat down to a simmer; cook until quinoa is done, about 15 minutes. You’ll know it’s done when the grains become translucent, and the white germ has partially detached itself, appearing like a white-spiraled tail.

2. Add honey and almonds, stir and fluff with a fork, then season to taste with salt if necessary.

*Quinoa is available in the organic aisle of my regular supermarket. You can also find it at Whole Foods or other specialty food markets.

**As an alternative to canned chickpeas, get them fresh from the salad bar at Whole Foods. They are far superior! If using canned, just be sure to rinse well.