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

Servings: 4


  • 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
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup currants
  • 1/2 cup canned chick peas, rinsed and drained
  • 1/4 cup plus 2 tablespoons sliced almonds, lightly toasted if desired
  • 1/2 teaspoon honey


  1. 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.
  2. 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