Quinoa with Roasted Spiced Chickpeas & Pine Nuts
Prep time
Cook time
Total time
Recipe type: Salad, Side
Serves: 4
  • ¾ cup uncooked quinoa
  • 1+1/2 cup water
  • 1 540-ml can chickpeas, rinsed and drained
  • 3 tbsp olive oil, divided
  • 1 tsp brown sugar
  • ½ tsp ground cumin
  • ½ tsp salt, plus more for vinaigrette
  • ¼ tsp ground cinnamon
  • ¼ tsp red pepper flakes
  • Zest of 1 lemon
  • 3 tbsp fresh lemon juice (about 1 lemon)
  • 1 tsp maple syrup (or agave)
  • Salt and freshly ground black pepper
  • 3 tbsp chopped fresh mint
  • 1 bunch arugula, large leaves torn into bite-sized pieces, about 1 cup (optional)
  • ¼ cup toasted pine nuts
  1. In a medium saucepan, bring the water and quinoa to a boil over medium-high heat. Reduce the heat to the lowest setting, cover and cook for 15 minutes, until quinoa is fully cooked and fluffy.
  2. Preheat oven to 400°F. Combine chickpeas, 1 tablespoon olive oil, brown sugar, cumin, salt, cinnamon and red pepper flakes in a bowl and toss well.
  3. Transfer mixture to a parchment paper-lined baking sheet and roast in oven, shaking pan occasionally, about 20 minutes, until chickpeas are golden brown and crispy.
  4. In large bowl, combine lemon zest, lemon juice, maple syrup and remaining 2 tablespoons olive oil. Whisk until well blended. Season to taste with salt and pepper.
  5. Stir in mint, quinoa, roasted chickpeas, and arugula (if using).
  6. Top with pine nuts before serving.
Adapted from "Couscous with roasted spiced chickpeas and pine nuts", Style at Home Magazine, July 2011
Recipe by Vegangela at http://vegangela.com/2011/08/31/quinoa-with-roasted-spiced-chickpeas-pine-nuts/