Step-by-Step Guide to Make Perfect Quinoa Pilaf with Mushrooms and Roasted Chickpeas

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, quinoa pilaf with mushrooms and roasted chickpeas. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Quinoa Pilaf with Mushrooms and Roasted Chickpeas is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Quinoa Pilaf with Mushrooms and Roasted Chickpeas is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook quinoa pilaf with mushrooms and roasted chickpeas using 11 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Quinoa Pilaf with Mushrooms and Roasted Chickpeas:

1. Take Chickpeas
2. Get 1 tbsp olive oil
3. Prepare 1/2 cup cooked chickpeas, rinsed and dried
4. Take quinoa
5. Get 1 tbsp olive oil
6. Take 3 Mushrooms
7. Get 1 garlic cloves
8. Prepare salt and pepper
9. Get 1/2 cup quinoa
10. Get 1 cup vegetable broth
11. Make ready 1/2 cup frozen vegetables

Instructions to make Quinoa Pilaf with Mushrooms and Roasted Chickpeas:

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!

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