Lebanese Vegan Brunch: Spiced Quinoa Pilaf with Mediterranean Sautéed Vegetables & Chickpeas

Allergens

Gluten (not in this recipe) - Dairy (not in this recipe) - Nuts (not in this recipe) - Soy (not in this recipe)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground cardamom
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 large zucchini, sliced
• 1 large yellow squash, sliced
• 1 small eggplant, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• Salt and pepper to taste
• 2 tbsp fresh parsley, finely chopped
• 2 tbsp fresh mint, finely chopped
• Lemon wedges for serving

Instructions

1. Rinse the quinoa in a fine mesh strainer under cold water. In a medium saucepan, bring the quinoa and water or vegetable broth to a boil. Add cinnamon, allspice, and cardamom. Reduce heat to low, cover, and cook for 15 minutes or until the quinoa is tender and the liquid is absorbed. Set aside.
2. In a large skillet, heat olive oil over medium high heat. Add onion and garlic, sautéing until softened, about 3 4 minutes.
3. Stir in cherry tomatoes, zucchini, yellow squash, and eggplant. Cook for 7 8 minutes, or until the vegetables are tender but still slightly crisp.
4. Add chickpeas to the skillet, stirring to combine all ingredients. Season with salt and pepper to taste.
5. Fold in cooked quinoa, parsley, and mint. Cook for an additional 2 3 minutes, allowing flavors to meld together.
6. Serve hot with lemon wedges on the side.

Chef’s Insight

When cooking with cinnamon, allspice, and cardamom, be mindful of the delicate balance between flavor enhancement and overpowering the other ingredients

Notes

Adjust seasonings to your preference, adding more spices if desired