Good hot or cold, this quinoa pilaf is flavored with onions, garlic and spices & tossed with currants, chickpeas and toasted almonds
Leery of health foods with names you can’t pronounce? Me too, which is why it took me so long to discover quinoa (pronounced keen-wah), otherwise known as the “Supergrain of the Future.”
Here I’ve taken a page from the aromatic couscous dishes of North Africa, flavoring it with onions, garlic, chicken broth, and spices, then adding currants, chickpeas, and toasted almonds. It’s a terrific accompaniment to any simply prepared entrée…and it’s just as good cold for lunch or a picnic.
If you’re at all hesitant about using curry powder or cumin, not to worry…the flavors here are very mild and work well together. The currants and honey complement the spices with a touch of delicious sweetness, and the chickpeas and almonds add protein and crunch.
Give it a try. My husband loves it, and he has no idea how good it is for him.
Please find original recipe link here.
If you find anything inappropriate please report it here.
What you’ll need to make quinoa pilaf with chickpeas, currants, and almonds
Here I’ve taken a page from the aromatic couscous dishes of North Africa, flavoring it with onions, garlic, chicken broth, and spices, then adding currants, chickpeas, and toasted almonds. It’s a terrific accompaniment to any simply prepared entrée…and it’s just as good cold for lunch or a picnic.
If you’re at all hesitant about using curry powder or cumin, not to worry…the flavors here are very mild and work well together. The currants and honey complement the spices with a touch of delicious sweetness, and the chickpeas and almonds add protein and crunch.
Give it a try. My husband loves it, and he has no idea how good it is for him.
Please find original recipe link here.
If you find anything inappropriate please report it here.
