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Veggie, Almond & Chickpea Quinoa Pilaf

Course Vegan Recipes
Cuisine British
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Author The Purple Pumpkin Blog

Ingredients

  • 1 courgette halved lengthways and sliced
  • 1 red bell pepper diced
  • 1 small onion finely diced
  • 2 garlic cloves crushed
  • 1½ tbsp flaked almonds lightly toasted
  • 1½ tbsp pumpkin seeds lightly toasted
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • ½ tsp ground cumin
  • 1 tsp ground coriander
  • 350 ml vegetable stock
  • 110 g quinoa
  • 100 g cooked chickpeas
  • handful fresh coriander chopped

Instructions

  • Heat the olive oil in a saucepan and gently fry the onions and garlic, with the spices for 2 - 3 minutes.
  • Add the peppers and courgettes and cook for a further 3-4 minutes.
  • Add the quinoa, chickpeas and stock and bring to the boil.
  • Reduce the heat, cover and simmer for 15 minutes.
  • Take off the heat and leave to steam for 5 minutes.
  • Stir in one tablespoon each of the almonds and pumpkin seeds and then divide the pilaf between two plates.
  • Sprinkle the chopped coriander and remaining almonds and pumpkin seeds on top and serve immediately.