Spiced Chickpea and Quinoa Pilaf

This aromatic Arab-inspired dish features protein-packed chickpeas and fluffy quinoa, seasoned with warm spices and fresh herbs. It's a satisfying, dairy-free main dish that bursts with flavor and nutrition.

Steps

1. Rinse the quinoa under cold water until the water runs clear. 2. In a saucepan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent. 3. Stir in the cumin, coriander, and paprika, cooking for about 1 minute until fragrant. 4. Add the quinoa and vegetable broth, bringing to a boil. 5. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. 6. In the last 5 minutes of cooking, stir in the chickpeas. 7. Remove from heat and let it sit covered for another 5 minutes. Fluff with a fork. 8. Season with salt and pepper, garnish with fresh parsley, and serve with a lemon wedge.

1/2 cup quinoa 1 cup vegetable broth 1/2 cup canned chickpeas, rinsed and drained 1/4 onion, finely chopped 1 garlic clove, minced 1/4 tsp cumin 1/4 tsp coriander 1/4 tsp paprika Salt and pepper to taste 1 tbsp olive oil Fresh parsley for garnish Lemon wedge for serving