Easy Vegan Quinoa Pilaf Recipe with Chickpeas (2024)

Step 1: Heat a medium pot or large skillet to medium-high. Cook the onions and carrots.

Step 2: Add the garlic, cumin, and coriander. Stir for about 30 seconds to mix everything.

Step 3: Mix in the tomato paste and quinoa. Toss the quinoa in the cooking pot for 1-2 minutes to toast it.

Step 4: Add the broth and chickpeas. Cover, and cook for 15 minutes until the vegetable broth is absorbed.

How do you make quinoa pilaf in the Instant Pot?

Instant Pot quinoa pilaf is easy to make. Set the Instant Pot to Sauté and cook the onions and carrots. After adding the garlic and spices, stir in the tomato paste and quinoa and toast the quinoa for a few minutes. Turn the Instant Pot off and add the vegetable broth and chickpeas. Stir the bottom of the Instant Pot with a wooden spoon to ensure nothing is stuck on the bottom. Place the lid in the Instant Pot and cook on high pressure for 1 minute. Let the steam release naturally (10-15 minutes).

Can I add other vegetables or spices to the quinoa pilaf?

Add other vegetables like red bell pepper, diced zucchini, and corn. You can also use different dry spices like garlic powder, paprika, or a pinch of curry powder to the quinoa pilaf to enhance its flavor and nutrition. You can add nuts or seeds like toasted almonds or pumpkin seeds for a crunchy texture.

How do you store quinoa pilaf?

Store leftover pilaf in an airtight container for 5 days. It also freezes well for 3 months. Let the quinoa cool to room temperature and place it in an airtight container. Store it in the refrigerator for 5 days.

What is the best way to reheat quinoa pilaf?

Steaming is the best way to reheat leftover cooked quinoa or traditional rice pilaf. Use a steamer basket and a pan with a lid. Add water until it is level with, but not covering, the steamer basket. Add the quinoa, cover the pot, boil the water, then reduce to medium heat. Stir the quinoa after a few minutes to ensure it gets heated.

• ▢ 1 medium onion - diced (1 cup)
• ▢ 1 large carrot - peeled and diced small (1 cup)
• ▢ 2 cloves garlic - minced or pressed
• ▢ ½ teaspoon ground cumin
• ▢ 2 teaspoons ground coriander
• ▢ 2 tablespoons tomato paste
• ▢ 1 cup quinoa - rinsed and drained
• ▢ 2 cups vegetable broth
• ▢ 1½ cups chickpeas - 1 can, rinsed and drained
• ▢ salt and black pepper to taste

• Prepare all the ingredients in advance. This recipe goes quickly.

• Heat a medium pot or large skillet to medium-high heat. Add the onions and carrots and cook them for 4-5 minutes until they soften. If the veggies start to stick, add water, a tablespoon at a time.

• Stir in the garlic, cumin, and coriander.

• Add the tomato paste and quinoa. Toss the quinoa for 1-2 minutes to let it toast.

• Stir in the tomato paste and add the quinoa. Stir everything for another 2 minutes so the quinoa gets completely covered and starts to toast a bit.

• Add the vegetable broth and chickpeas. Bring the ingredients to a boil and then reduce the heat to a simmer. Cover the pan and simmer until the broth is absorbed (about 15 minutes).

• Taste and add salt and pepper to taste.

• Servings and nutritional information are based on main course servings.
• Use any color of quinoa (white, black, or red) or tri-color.
• For the best results, use vegetable broth; however, if you don’t have it, use water with a pinch of salt and a bay leaf. You can also use a vegan vegetable cube.
• Store leftover pilaf in an airtight container for 5 days. It also freezes well for 3 months. Let the quinoa cool to room temperature and place it in an airtight container. Store it in the refrigerator for 5 days.
• Reheat quinoa pilaf using a steamer basket over boiling water or reheat in the microwave.