Quinoa Pilaf with Carrots & Chickpeas

Quinoa Pilaf with Carrots & Chickpeas

(From the How Not To Die Cookbook)

Ingredients:

  • 1 cup quinoa, well rinsed and drained
  • 2 teaspoons blended peeled lemon
  • 1 teaspoon date sugar
  • 1 teaspoon cumin seeds
  • 1 teaspoon smoked paprika
  • 1 teaspoon white miso paste
  • 1 teaspoon Savory Spice Blend (see recipe at bottom)
  • 3 carrots, shredded
  • 1-1/2 cups cooked or 1 15.5 oz BPA-free can or Tetra Pak salt-free chickpeas, drained and rinsed
  • 1 cup peas
  • 1/3 cup raisins
  • ¼ cup minced fresh cilantro or parsley

Directions:

  1. Bring 2 cups of water to a boil in a saucepan
  2. Add the quinoa and lower the heat to a simmer.
  3. Cover and cook until the quinoa is tender and the water is absorbed, about 15 minutes. Set aside.
  4. In a large bowl, whisk together the lemon, date sugar, cumin seeds, paprika, miso and Savory Spice Blend.
  5. Add the quinoa, carrots, chickpeas, and peas and toss to coat.
  6. Add the raisins and cilantro or parsley and toss again to combine.
  7. Serve Immediately.

Alternatively, you can serve this pilaf chilled – just cover and refrigerate for 1 to 2 hours before serving.

Savory Spice Blend

Ingredients:

  • 2 tablespoons of nutritional yeast*
  • 1 tablespoon onion powder
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 2 teaspoons dried thyme
  • 2 teaspoons garlic powder
  • 2 teaspoons dry mustard (mustard powder)
  • 2 teaspoons paprika
  • ½ teaspoon ground turmeric
  • ½ teaspoon celery seeds

Directions:

  1. Combine all the ingredients in a spice grinder or blender to mix well and pulverize the dried herbs and spices. Transfer the blend to a shaker bottle or jar with a tight-fitting lid.  Store in a cool, dry place.