Herby Quinoa Pilaf with Chickpeas, Almonds, and Feta
This herby quinoa pilaf is tossed with chickpeas, almonds, feta, and lots of herbs. Serve warm or room temperature, you're gonna love it!
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Cooking tools:
- Pot
- Pan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Microplane
- Citrus press
- Colander
- Can opener
- Wooden spoon
- Pepper mill
- Serving bowl
Ingredients
- 1 cup chicken or vegetable stock
- ½ cup tricolor quinoa
- 2 cloves garlic (minced)
- 1 15.5 oz. can chickpeas, drained and rinsed
- 1 bunch scallions (thinly sliced on the bias)
- Extra-virgin olive oil
- 1/3 cup sliced almonds
- ¼ teaspoon hot paprika
- Kosher salt
- Freshly ground black pepper
- 1 lemon (zest and juice)
- 2 tablespoons roughly chopped dill (plus more for garnish)
- Crumbled feta (to taste)
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