Chickpea Quinoa Pilaf Vegan Recipes

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QUINOA PILAF WITH VEGGIES AND CHICKPEAS



Quinoa Pilaf with Veggies and Chickpeas image

Delicious gluten-free side or main dish!

Provided by Ashley Hume Saar

Categories     Side Dish     Grain Side Dish Recipes

Time 45m

Yield 8

Number Of Ingredients 11

4 cups chicken stock
2 cups quinoa
2 tablespoons olive oil
1 pound asparagus, chopped
2 green bell peppers, chopped
1 red onion, chopped
1 (14.5 ounce) can chickpeas, drained and rinsed
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
salt and ground black pepper to taste
1 tablespoon balsamic vinegar, or more to taste

Steps:

  • Combine chicken stock and quinoa in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from heat.
  • Heat olive oil in a large skillet over medium heat until shimmering. Add asparagus, bell peppers, and onion; cook and stir until softened, about 6 minutes. Stir in chickpeas. Pour in 2 tablespoons balsamic vinegar and cook until reduced, about 4 minutes. Add lemon juice, salt, and black pepper. Stir in cooked quinoa. Drizzle 1 tablespoon balsamic vinegar over pilaf before serving.

Nutrition Facts : Calories 281.8 calories, Carbohydrate 45.3 g, Cholesterol 2.5 mg, Fat 6.9 g, Fiber 7.1 g, Protein 10.7 g, SaturatedFat 0.9 g, Sodium 659.2 mg, Sugar 3.7 g

CHICKPEA BUDDHA BOWL



Chickpea Buddha Bowl image

This delicious vegan dish is perfect for when you don't have much time. For this dish, we've used a mix of carrots, onions, parsnips and Brussels sprouts with chickpeas and quinoa, but other veggies you could try are: cauliflower, olives, tomatoes, sweet potato, spinach, or kale.

Provided by MyNutriCounter

Categories     Main Dish Recipes     Bowls

Time 40m

Yield 2

Number Of Ingredients 14

1 cup vegetable broth
½ cup red quinoa
1 ¾ cups Brussels sprouts
¼ cup cubed carrots
¼ cup peeled and cubed parsnips
½ red onion, chopped
2 teaspoons olive oil, divided
1 (15 ounce) can chickpeas, drained and patted dry
1 teaspoon ground turmeric
¼ cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
5 tablespoons hot water
1 avocado, mashed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place vegetable broth and quinoa in a saucepan; bring to a boil. Simmer until quinoa is tender, about 15 minutes.
  • Place Brussels sprouts, carrots, parsnips, and red onion on a baking sheet; drizzle with 1 teaspoon olive oil.
  • Bake in the preheated oven until softened, about 10 minutes.
  • Mix chickpeas with turmeric in a bowl. Heat remaining 1 teaspoon olive oil in a skillet over medium heat. Cook and stir chickpeas until browned, about 8 minutes.
  • Mix tahini, lemon juice, and maple syrup in a bowl until well combined. Add hot water, 1 tablespoon at a time, until dressing is thin and smooth.
  • Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between 2 serving bowls. Drizzle 1 tablespoon dressing over each bowl.

Nutrition Facts : Calories 815.1 calories, Carbohydrate 99.1 g, Fat 40.4 g, Fiber 24.1 g, Protein 23.9 g, SaturatedFat 5.6 g, Sodium 728.2 mg, Sugar 13.1 g

HERBED QUINOA AND CHICKPEA PILAF



Herbed Quinoa and Chickpea Pilaf image

This protein-rich side dish is loaded with flavor and quick to prepare! Nutritious GOYA® Organic Quinoa is simmered beautifully with recaíto and orange juice. Then, plump and nutty GOYA® Chick Peas are stirred in, along with fresh mint, parsley and hazelnuts. Enjoy this delicious medley of fresh spring tastes!

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 35m

Yield 6

Number Of Ingredients 9

1 tablespoon GOYA® Extra Virgin Olive Oil
2 tablespoons GOYA® Recaito
1 cup GOYA® Organic Quinoa
¾ cup orange juice
1 teaspoon salt
1 (15.5 ounce) can GOYA® Chick Peas, rinsed and drained
½ cup mint leaves, chopped
½ cup parsley leaves, chopped
⅓ cup toasted hazelnuts or pistachios, chopped

Steps:

  • Combine oil, Recaito, quinoa, orange juice, salt and 3/4 cup water to boil. Simmer covered over medium-low heat, until liquid is absorbed and quinoa is tender, 20 minutes. Stir in chick peas. Remove from heat and let stand, covered, for 5 minutes. Stir in mint, parsley and hazelnuts.

Nutrition Facts : Calories 167.8 calories, Carbohydrate 23.1 g, Fat 6.4 g, Fiber 2.9 g, Protein 5.6 g, SaturatedFat 0.5 g, Sodium 392.1 mg, Sugar 3 g

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