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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.
Servings 4
Ingredients
- 2 cups of vegetable, chicken broth or water
- 1 cup of rinsed quinoa
- 1/2 can or more of canned chickpeas, rinsed
- 1/2 cup pesto
- 4 tablespoons freshly chopped basil
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Place the liquid (broth or water) into a medium saucepan and bring to a boil.
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Add the quinoa, reduce the heat to low and simmer for 12-15 minutes until all the liquid is absorbed.
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Remove from the heat and let set for 15 minutes. Fluff with a fork.
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In a bowl add the quinoa, drained chickpeas, pest, garlic, salt and pepper and chopped basil.
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Taste for added seasonings. Toss gently and serve.
Recipe Notes
This recipe can be doubled for a large crowd. One 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 1 1/2 cups liquid)