Quinoa Pilaf with Chickpeas, Currants & Almonds
Good hot or cold, this quinoa pilaf is flavored with onions, garlic and spices & tossed with currants, chickpeas and toasted almonds
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup chopped yellow onions, from 1 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, best quality such as Swanson Organic
- ¼ teaspoon curry powder
- ¼ teaspoon cumin
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ¼ cup currants
- ½ cup canned chick peas, rinsed and drained
- ¼ cup plus 2 tablespoons sliced almonds, lightly toasted if desired
- ½ teaspoon honey
Instructions
- Melt the butter and olive oil over medium-low heat in a medium pan. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook 1 minute more. Add the quinoa and cook, stirring constantly, for about 2 minutes. Add the chicken broth, curry powder, cumin, salt, cayenne, currants, and chick peas and bring to a gentle boil. Cover tightly with a lid and turn the 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.
- Add the honey and almonds, stir and fluff with a fork, then season to taste with salt if necessary.
Nutrition Information
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- Calories: 344
- Fat: 14 g
- Saturated fat: 3 g
- Carbohydrates: 44 g
- Sugar: 10 g
- Fiber: 6 g
- Protein: 12 g
- Sodium: 389 mg
- Cholesterol: 8 mg