Herbed Quinoa and Chickpea Pilaf

Ingredients and Weight:

• 2 cups Goya Quinoa
• 1 (15 ounce) can Goya Chickpeas, rinsed and drained
• 1/2 cup chopped Goya Red Onion
• 1/2 cup chopped Goya Cilantro
• 1/4 cup chopped Goya Parsley
• 2 tablespoons Goya Extra Virgin Olive Oil
• 2 teaspoons Goya Adobo Seasoning
• 1 teaspoon Goya Garlic Powder
• 1 teaspoon Goya Oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups vegetable broth

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. In a medium saucepan, heat the olive oil over medium heat.
2. Add the red onion and sauté until softened, about 5 minutes.
3. Stir in the quinoa, chickpeas, cilantro, parsley, adobo seasoning, garlic powder, oregano, salt, and pepper.
4. Cook for 1 minute, stirring constantly.
5. Add the vegetable broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes, or until the quinoa is cooked through.
7. Fluff with a fork and serve.

Nutritional Information:

Per serving (1 cup):

• Calories: 250
• Protein: 10 grams
• Carbohydrates: 40 grams
• Fat: 5 grams
• Fiber: 5 grams

Dish Characteristics:

• Flavorful and aromatic with a blend of herbs and spices
• Earthy and nutty flavor from quinoa and chickpeas
• Fluffy and light texture
• Can be served as a side dish or a main course with grilled or roasted meats

User Comments:

• "This pilaf was easy to make and had a delightful balance of flavors."
• "The quinoa and chickpeas gave it a hearty and satisfying texture."
• "The herbs and spices added a wonderful aroma to my kitchen."
• "I served this with grilled chicken and it was a perfect meal."
• "I will definitely make this again for my family and friends."

Special Precautions and Tips:

• Rinse the quinoa thoroughly before cooking to remove any bitterness.
• If you don't have vegetable broth, you can use water and add an extra teaspoon of adobo seasoning.
• You can add other vegetables to the pilaf, such as chopped bell peppers, tomatoes, or zucchini.
• Let the pilaf rest for 5 minutes before serving to allow the flavors to meld.