Moroccan Quinoa Pilaf with Chickpeas & Cashews
This Moroccan Quinoa Pilaf is a warm, fragrant, protein-packed dish made with quinoa, spices, golden raisins, and roasted cashews. It’s naturally gluten-free, totally vegan, and perfect as a cozy main course or a vibrant holiday side. With big flavor and simple ingredients, this plant-based pilaf comes together in under 30 minutes and stores beautifully for meal prep.
Servings 6 servings
Calories 309kcal
Equipment
- stove
Ingredients
- 1 yellow onion diced
- 5 garlic cloves minced
- 1½ cups white quinoa
- 14 oz canned chickpeas drained and rinsed
- 3 cups water
- 1 tbsp vegan "chicken" bouillon
- ½ tsp ground coriander
- ½ tsp ground ginger
- ¼ tsp black pepper
- ½ tsp sea salt
- ½ cup golden raisins
- ½ cup roasted salted cashews
- 2 tbsp coconut aminos
- 2 tbsp maple syrup
- 2 tbsp balsamic vinegar
- ½ cup fresh parsley leaves finely chopped
Instructions
- Heat a large pot or Dutch oven over medium heat. Add in the onion and garlic and sauté until tender and fragrant, about 5 minutes, deglazing with a splash of water or broth as needed.
- Add in the quinoa, and toast for a minute or so until you can smell a nutty aroma. Add in the water, bouillon, and spices. Stir to combine. Bring to a boil and reduce heat to low, bringing to a simmer. Cover and cook for 15 minutes or until all the liquid is absorbed.
- Add in the raisins, cashews, chickpeas, coconut aminos, maple syrup, and balsamic vinegar. Stir to combine and cook for a few minutes until it becomes a bit creamy and the raisins soften. Gently fold in the parsley.
- Serve hot or cold, as a side dish, main course, or base for your protein of choice!
Nutrition
Serving: 1serving | Calories: 309kcal | Carbohydrates: 51g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 814mg | Potassium: 485mg | Fiber: 4g | Sugar: 14g | Vitamin A: 428IU | Vitamin C: 9mg | Calcium: 61mg | Iron: 3mg
