Quinoa with Chickpeas with Pesto
 
 
Quinoa is a fast and easy dish to use as a side dish, or add meat and vegetables for a complete meal.
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 2 cups of vegetable, chicken or water broth
  • 1 cup of rinsed quinoa
  • ½ can or more of canned chickpeas, rinsed
  • ½ cup pesto
  • 4 tablespoons freshly chopped basil
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. Place the liquid (broth or water) into a medium saucepan and bring to a boil.
  2. Add the quinoa, reduce the heat to low and simmer for 12-15 minutes until all the liquid is absorbed.
  3. Remove from the heat and let set for 15 minutes. Fluff with a fork.
  4. In a bowl add the quinoa, drained chickpeas, pest, garlic, salt and pepper and chopped basil.
  5. Taste for added seasonings.
  6. Toss gently and serve.
Notes
This recipe can be doubled for a large crowd.1 cup of quinoa makes 2 cups of cooked quinoa.Can be made ahead and stored in the refrigerator (plain) until ready to use up to a week.In Maria's book, the Ancient Grains; she uses couscous which can be substituted. (1 cup whole wheat couscous and 1½ cups liquid)
Recipe by California Greek Girl at https://www.californiagreekgirl.com/farmers-market-recipe-quinoa-and-chickpeas-with-pesto/