Recipe: Yummy Quinoa Pilaf with Mushrooms and Roasted Chickpeas

Quinoa Pilaf with Mushrooms and Roasted Chickpeas. This quinoa pilaf is gussied up with sautéed onions, carrots, shiitake mushrooms and pecans. It makes an earthy and hearty dish. Add the diced carrots and thyme and continue to cook until the carrots are just tender.

Just about everyone loves roasted chicken, because sometimes you just need a really good piece of chicken. I love the homey aromas that waft through my house from the herbs, citrus, and roasting juices. water or chicken stock, if necessary. The quinoa really absorbs all the spices in this recipe and the chickpeas are a welcome addition. To make Quinoa Pilaf with Mushrooms and Roasted Chickpeas you need 11 ingredients and just 11 steps. Here is how you cook that.

Ingredients

1. Prepare of Chickpeas.
2. Prepare of olive oil.
3. You need of cooked chickpeas, rinsed and dried.
4. You need of quinoa.
5. You need of olive oil.
6. Prepare of Mushrooms.
7. Prepare of garlic cloves.
8. You need of salt and pepper.
9. It's of quinoa.
10. You need of vegetable broth.
11. Prepare of frozen vegetables.

Feel free to use different beans if you want! There are chickpeas, quinoa, mushrooms, and mixed frozen vegetables. This vegan recipe and beautiful photos are courtesy of Wing It Vegan. You can get this Vegan Quinoa Pilaf With Roasted Chickpeas Recipe by clicking here.

Quinoa Pilaf with Mushrooms and Roasted Chickpeas instructions

1. Preheat oven to 400°F.
2. Drizzle the olive oil over a small roasting pan and add the chickpeas.
3. Give the pan a good shake to coat the chickpeas with oil and sprinkle a bit of salt and pepper over them.
4. Roast for 15 minutes, give the pan a good shake and roast for 15 more minutes or until the chick peas are golden and crunchy.
5. Let’s prepare the quinoa while the chickpeas are roasting. Preheat the oil in a saucepan over medium heat..
6. Throw in the mushrooms and cook for four or five minutes or until wilted and their liquid has evaporated..
7. Add the garlic and cook for another minute until fragrant. Add a little bit of oil if the garlic is sticking to the bottom of the pan. Sprinkle with a little salt and pepper..
8. Add the quinoa, broth, and frozen vegetables, cover with a lid and bring to a boil. If your broth is salted, you’re probably good to go, if not you will need to add salt to taste. I’d say 1/8 teaspoon, but hardier tastebuds might want to go with 1/4 teaspoon..
9. Lower the heat to simmer and cook for 15 minutes or until all the broth has been absorbed..
10. When the quinoa is done, remove from heat and let it sit, covered, for five minutes..
11. Fluff it up with a fork, mix in your roasted chickpeas and enjoy!.

Have you ever tried roasting your mushrooms? I discovered during the making of my cookbook For a more complete meal, I think you could stir some chickpeas or white beans into the quinoa. Top with the roasted mushrooms and their extra juices, then sprinkle pepitas and the remaining parsley. Crispy Mushroom Quinoa Pilaf. with Lemon Butter & Pumpkin Seed Gremolata. Destem shiitake mushroom and thinly slice the caps.