Herby Quinoa Pilaf with Chickpeas, Almonds, and Feta
This healthy herby quinoa pilaf is tossed with chickpeas, almonds, feta, lemon, and lots of herbs. Serve warm or room temperature, you’re gonna love it!
Equipment
Ingredients
- 1 cup chicken or vegetable stock
- ½ cup tricolor quinoa
- 2 cloves garlic minced
- 1 15.5 oz. can chickpeas, drained and rinsed
- 1 bunch scallions thinly sliced on the bias
- Extra-virgin olive oil
- 1/3 cup sliced almonds
- ¼ teaspoon hot paprika
- Kosher salt
- Freshly ground black pepper
- 1 lemon zest and juice
- 2 tablespoons roughly chopped dill plus more for garnish
- Crumbled feta to taste
Instructions
- In a medium pot, bring the stock to a boil over medium-high heat. Add quinoa and stir, then bring to a simmer, cover, and turn the heat to low. Cook for 15 minutes, then remove from heat. Immediately add garlic, chickpeas, and scallions, cover the pot, and let sit for 5 minutes.
- Meanwhile, toast the almonds. Heat a drizzle of olive oil in a small pan over medium heat. Add almonds and cook for 2-3 minutes, stirring occasionally, until golden. Turn off heat and stir in hot paprika, and a pinch of Kosher salt and freshly ground black pepper.
- Into the pot with the quinoa, add the toasted almonds, lemon zest, lemon juice, dill, 2 tablespoons of extra-virgin olive oil (double this amount if doubling the recipe), and as much crumbled feta as you’d like. Taste and season with Kosher salt and freshly ground black pepper. Serve sprinkled with additional feta and dill, as garnish.
Notes
Quinoa pilaf can be stored in an airtight container in the refrigerator for up to 3 days. Serve room temperature or reheat in the microwave until warmed through.
Tried this recipe?Let us know how it was!