Quick Quinoa & Chickpea Recipe – Olive Oil, Tomato & Herb Pilaf

Last Updated on 4 months by Neha Deshmukh

Quick Quinoa & Chickpea Recipe – Olive Oil, Tomato & Herb Pilaf

Hey everyone! I’m so excited to share this super simple, yet incredibly flavorful Quinoa & Chickpea Pilaf with you. It’s one of those recipes I stumbled upon when I was craving something comforting and healthy, and honestly, it’s become a regular in my kitchen. It’s perfect for a quick weeknight dinner, a light lunch, or even as a side dish. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s ready in under 30 minutes, packed with protein and fiber, and bursting with Mediterranean-inspired flavors. Plus, it’s incredibly versatile – you can easily adapt it to your liking with different veggies or spices. Honestly, it’s a lifesaver on busy days when I want something nourishing without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to make this delicious Quinoa & Chickpea Pilaf:

• ½ cup Quinoa
• 2 cups Vegetable Stock
• 1 cup Tomato Puree
• ¼ cup Chickpeas (cooked)
• 1 tbsp Extra Virgin Olive Oil
• 1 medium Onion
• 3-4 cloves Garlic
• 1 Carrot
• Salt to taste
• Pepper Powder to taste
• ½ tsp Basil
• ½ tsp Oregano

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this dish.

Quinoa: Types & Health Benefits

Quinoa is a nutritional powerhouse! I prefer white quinoa for this recipe as it cooks a little faster, but red or black quinoa work beautifully too. Just adjust the cooking time slightly. Did you know quinoa is a complete protein? It’s amazing! (About 180g of cooked quinoa for ½ cup dry).

Olive Oil: Choosing the Right Variety

Extra virgin olive oil is key here for that lovely flavor. Don’t skimp! A good quality olive oil really makes a difference. I usually go for a fruity, mild variety.

Tomato Puree: Homemade vs. Store-Bought

You can absolutely use homemade tomato puree if you’re feeling ambitious! But a good quality store-bought puree works perfectly well. I usually opt for one with no added sugar.

Chickpeas: Dried vs. Canned – A Comparison

I often use canned chickpeas for convenience, but dried chickpeas are fantastic if you have the time. If using dried, soak them overnight and cook until tender before adding to the pilaf. (About 80g of cooked chickpeas for ¼ cup).

Herbs: Fresh vs. Dried Basil & Oregano

Dried herbs are perfectly fine for this recipe, and what I usually use. If you have fresh basil and oregano, even better! Use about 1 tablespoon of chopped fresh herbs for every 1 teaspoon of dried.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the olive oil in a nice, wide pan over medium heat.
2. Add the chopped onions and minced garlic. Sauté them until they become soft and translucent – about 5 minutes. This is where the aroma starts to build!
3. Next, toss in the diced carrots and cook for another 2-3 minutes, until they start to soften slightly.
4. Now, add the rinsed quinoa, vegetable stock, tomato puree, and a pinch of salt. Bring everything to a boil.
5. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the quinoa is fully cooked and the liquid is absorbed.
6. Finally, stir in the cooked chickpeas, pepper powder, basil, and oregano. Simmer for another 2-3 minutes to let the flavors meld together.
7. Give it a final taste and adjust the seasoning if needed. Serve hot!

Expert Tips

• Rinsing the Quinoa: Always rinse your quinoa before cooking to remove the natural coating called saponin, which can give it a bitter taste.
• Don’t Overcook: Keep an eye on the quinoa while it simmers. Overcooked quinoa can become mushy.
• Flavor Boost: A squeeze of lemon juice at the end brightens up the flavors beautifully.

Variations

This recipe is a blank canvas for your creativity!

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your vegetable stock to ensure it’s vegan-friendly.

Gluten-Free Confirmation

Absolutely gluten-free! Quinoa is naturally gluten-free, making this a great option for those with dietary restrictions.

Spice Level Adjustment (Mild to Spicy)

If you like a little heat, add a pinch of red pepper flakes or a finely chopped green chili along with the garlic and onions. My friend, Priya, loves adding a dash of cayenne pepper!

One-Pot Meal Variation

Add some chopped spinach or kale during the last 5 minutes of cooking for an extra boost of nutrients.

Festival Adaptation (Navratri/Fasting Friendly – using permitted ingredients)

During Navratri, you can adapt this by using sabudana (tapioca pearls) instead of quinoa and ensuring the spices used are permitted for fasting.

Serving Suggestions

This Quinoa & Chickpea Pilaf is delicious on its own, but it also pairs well with:

• A dollop of plain yogurt (or vegan yogurt)
• A side of crusty bread for soaking up the flavorful sauce
• A simple green salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions!

What is the best way to rinse quinoa before cooking?

Place the quinoa in a fine-mesh sieve and rinse under cold water for a minute or two, until the water runs clear.

Can I use different vegetables in this pilaf?

Absolutely! Feel free to add bell peppers, zucchini, peas, or any other veggies you like.

Can this dish be made ahead of time?

Yes, you can make it a day ahead and reheat it. The flavors actually develop even more overnight!

What can I substitute for vegetable stock?

You can use water with a vegetable bouillon cube, or even chicken stock if you’re not vegetarian.

Is this recipe suitable for meal prepping?

Definitely! It’s perfect for meal prepping lunches for the week.

How can I adjust the consistency of the pilaf?

If it’s too dry, add a little more vegetable stock. If it’s too wet, simmer uncovered for a few more minutes to allow the excess liquid to evaporate.

Enjoy! I really hope you love this recipe as much as I do. Let me know in the comments if you try it and how it turns out!