Full of spice and playful textures, this vegan dish is packed with protein from Pistachios, Chickpeas and Quinoa. Not only does it make a beautiful side dish, but it can also be served as a main at your next dinner party. Or, be the envy in the office lunchroom, as this pilaf makes a perfect work-week lunch!
♥ 1 c. Quinoa, rinsed in a colander
♥ 2 c. Vegetable broth or stock
♥ 1/3 c. Dried Cranberries
♥ 2 Tbsp Coconut Oil
♥ 1 medium yellow onion, chopped
♥ 1 clove garlic, chopped
♥ 1 tsp Fresh Ginger, minced
♥ 1 medium Carrot, chopped
♥ 1 can Chickpeas, drained
♥ 1 tsp Turmeric
♥ 1 tsp Cinnamon
♥ 1/2 tsp Cumin
♥ 1/2 tsp Coriander
♥ 2 Tbsp Chopped Preserved Lemons (You can get these at speciality food stores)
♥ 1/3 c. Chopped Moroccan Spice Flavoured Kernels
♥ 1/4 c. Chopped, Fresh Mint
♥ In a medium pot, bring quinoa and vegetable stock to a boil, add cranberries and turmeric, and reduce heat to low. Cover with a lid and let steam for 10-15 minutes, or until liquid is gone.
♥ Meanwhile, in a pan, heat coconut oil over medium heat. Add onions, garlic, ginger and carrot and cook until starting to soften. Add remaining spices and chickpeas, cooking for 5-10 minutes.
♥ When Quinoa is cooked, transfer to a large bowl. Add chickpea mixture, preserved lemons, and Moroccan Spice Flavoured Kernels.
♥ Stir in fresh mint just before serving.
This will last in the refrigerator for up to 5 days, making it the perfect work-week lunch! How do you add Pistachio to your lunch? share using the hashtag #nutsaboutborna when posting on Instagram.
Micah Siva, Content Writer at Borna Foods