For a richer flavor, toast the quinoa in the saucepan for a few minutes before adding the liquid. If you don't have recaito, you can substitute with a finely chopped mixture of cilantro, green bell pepper, garlic, and a touch of hot pepper. Lemon or lime juice can be used instead of orange juice for a different citrus note. This pilaf is excellent served with grilled chicken, fish, or roasted vegetables.
Herbed Quinoa and Chickpea Pilaf
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PREP TIME10 mins
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COOK TIME0 mins
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TOTAL TIME35 mins
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SERVING6 People
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VIEWS9
A vibrant and nourishing pilaf bursting with herbaceous notes and the subtle sweetness of orange. This dish elevates humble quinoa and chickpeas into a sophisticated side or light vegetarian meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Fiber3 g
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Protein6 g
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Saturated Fat1 g
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Sodium392 mg
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Sugar3 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium saucepan, heat the olive oil over medium heat. (1 minute)
02
StepAdd the recaito and sauté until fragrant, about 1 minute. (1 minute)
03
StepStir in the quinoa, orange juice, salt, and ¾ cup of water. Bring to a boil, then reduce heat to low, cover, and simmer until the liquid is absorbed and the quinoa is tender, about 20 minutes. (22 minutes)
04
StepStir in the chickpeas. Remove from heat, cover, and let stand for 5 minutes. (5 minutes)
05
StepGently stir in the fresh mint, parsley, and chopped nuts. Taste and adjust seasoning as needed. Serve warm or at room temperature. (2 minutes)
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Ceasar Gleichner
Jun 24, 2025I didn't have recaito on hand, so I used the suggested substitute, and it worked perfectly. This is a great recipe to have in my repertoire.
Ila Koch
Jun 23, 2025I made this for a potluck, and it was a huge hit! Everyone loved the fresh herbs and crunchy nuts.
Neva Hagenes
Jun 21, 2025This recipe is so easy to follow, and the pilaf is incredibly flavorful! The orange juice adds a lovely touch of sweetness.