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.
Recipe type: Salad
Serves: 4
  • 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
  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.
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/