Chickpea and Quinoa Pilaf

This hearty pilaf can be served as a side dish to braised or stewed meats, or as a vegetarian course all its own.

Serves: 6Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy

Serves: 6


  • 2 Tbsp. canola oil
  • 1 medium onion, peeled and minced
  • 2 garlic cloves, peeled and minced
  • 1⁄4 tsp. salt
  • 1 cup quinoa
  • 1 1⁄2 cups vegetable broth
  • 2 cans (14.5 oz.) chickpeas, rinsed and drained
  • 1⁄4 cup chopped parsley
  • 2 scallions, trimmed and thinly sliced


  • Preheat the oven to 350°F and spray a 9-by-9-inch casserole dish lightly with nonstick spray.
  • Heat the oil in a medium saucepan over medium-high heat. When hot, add the onion, garlic, and salt. Cook, stirring often, until the vegetables are slightly softened, about 4 minutes.
  • Stir in the quinoa and broth, then bring the mixture to a boil. Gently stir in the chickpeas and pour the mixture into the prepared casserole dish.
  • Bake the casserole, covered tightly with foil, until the quinoa is cooked through and the vegetables are tender, about 45 minutes.
  • Stir the parsley and scallions into the casserole just before serving.