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Quinoa Pilaf with Mushrooms and Roasted Chickpeas
Quinoa Pilaf with Mushrooms and Roasted Chickpeas

Before you jump to Quinoa Pilaf with Mushrooms and Roasted Chickpeas recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.

Many of us think that comfort foods are not good for us and that we need to avoid them. Sometimes, if your comfort food is made of candy or other junk foods, this holds true. At times, comfort foods can be utterly nutritious and good for us to consume. A number of foods honestly do improve your mood when you eat them. If you are feeling a little bit down and you need a happiness pick me up, try some of these.

Green tea is really great for your mood. You were simply anticipating to read that in this article, weren’t you? Green tea is rich in an amino acid referred to as L-theanine. Studies show that this particular amino acid can actually induce brain waves. This will better your brain’s concentration while at the same relaxing the rest of your body. You knew that green tea helps you feel better. Now you are well aware that green tea helps you to lift your moods too!

You can see, you don’t need to eat junk food or foods that are terrible for you so you can feel better! Try these hints instead!

We hope you got insight from reading it, now let’s go back to quinoa pilaf with mushrooms and roasted chickpeas recipe. You can cook quinoa pilaf with mushrooms and roasted chickpeas using 11 ingredients and 11 steps. Here is how you do it.

The ingredients needed to cook Quinoa Pilaf with Mushrooms and Roasted Chickpeas:
  1. You need Chickpeas
  2. Prepare 1 tbsp olive oil
  3. Take 1/2 cup cooked chickpeas, rinsed and dried
  4. Prepare quinoa
  5. Use 1 tbsp olive oil
  6. Get 3 Mushrooms
  7. Take 1 garlic cloves
  8. Provide salt and pepper
  9. You need 1/2 cup quinoa
  10. Use 1 cup vegetable broth
  11. Prepare 1/2 cup frozen vegetables
Steps to make Quinoa Pilaf with Mushrooms and Roasted Chickpeas:
  1. Preheat oven to 400°F
  2. Drizzle the olive oil over a small roasting pan and add the chickpeas
  3. Give the pan a good shake to coat the chickpeas with oil and sprinkle a bit of salt and pepper over them
  4. Roast for 15 minutes, give the pan a good shake and roast for 15 more minutes or until the chick peas are golden and crunchy
  5. Let’s prepare the quinoa while the chickpeas are roasting. Preheat the oil in a saucepan over medium heat.
  6. Throw in the mushrooms and cook for four or five minutes or until wilted and their liquid has evaporated.
  7. Add the garlic and cook for another minute until fragrant. Add a little bit of oil if the garlic is sticking to the bottom of the pan. Sprinkle with a little salt and pepper.
  8. Add the quinoa, broth, and frozen vegetables, cover with a lid and bring to a boil. If your broth is salted, you’re probably good to go, if not you will need to add salt to taste. I’d say 1/8 teaspoon, but hardier tastebuds might want to go with 1/4 teaspoon.
  9. Lower the heat to simmer and cook for 15 minutes or until all the broth has been absorbed.
  10. When the quinoa is done, remove from heat and let it sit, covered, for five minutes.
  11. Fluff it up with a fork, mix in your roasted chickpeas and enjoy!

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