chickpea-quinoa pilaf

Of course, when the youngins' saw this, they began to whine, "I don't like this!" Even Iris studied it curiously between her fingers before letting it drop to the floor. So I protested, "But you haven't even tried it." And after I made them try it, guess what? They liked it. All three of them. Jack even managed to down the the "onluns."

From 06/27/2011 (by Eye-Fi)

ingredients:

2 Tbsps olive oil
1 small yellow onion, chopped finely
2 cloves garlic, minced
1/2 tsp ground cumin
1 Tbsp coriander seeds, crushed
several pinches freshly ground black pepper
1.2 tsp salf
1 Tbsp tomato paste
1 cup quinoa (uncooked)
2 cups cooked or 1 (15-oz) can chickpeas, drained and rinsed (I substituted northern beans, as I didn't have any chickpeas on hand)
2 cups vegetable broth or reconstituted bouillon

directions:

1 In small stockpot over med heat, saute the onions in olive oil for ~ min. Add garlic and saute for 2 min.
2 Add tomato paste, coriander, cumin, black pepper, and salt; saute for another min.
3 Add the quinoa and saute for 2 mins.
4. Add the chickpeas and broth; cover and bring to a boil. Once the mixture is boiling, lower heat to very low and cook for ~18 min, or until the quinoa has absorbed all the water; stir occasionally.
5. Fluff with a fork

From Veganomicon