Chickpea-Quinoa Pilaf with Steamed Broccolini

chickpea-quinoa pilaf with broccolini
Originally uploaded by coffywoman.

The quinoa is the first recipe we tried from Veganomicon and it was super good and super easy to make (that means it tasted good even though I cooked it!).

Having some steamed broccolini from this week's farm share was the perfect accompaniment (and Dylan loves broccolini!). The quinoa was a little on the salty side for our taste (we'd probably reduce salt a smidge next time) and the broccolini helped cut through the salt hit.

We'll post a modified version of the recipe soon....We are planning on adding butternut squash or sweet corn to make it even more interesting next time.

Chickpea and Tomato Salad

(modified from Sunset Magazine, July 2006)

This was a big hit at Heather and Assaf's the other night.

Ingredients

• 2 lbs. tomatoes, rinsed, cored, and chopped
• 2 15 oz. cans of unsalted chickpeas, drained and rinsed
• 2 c. chopped sweet onion
• 1/3 c. extra-virgin olive oil
• 6 tbsp. sherry vinegar
• freshly ground pepper
• 1 tsp. coarse salt
• chopped fresh parsley (optional)

Mix chickpeas, tomatoes and onion in a large bowl.

In a medium bowl or jar, combine olive oil, vinegar and salt.

Shortly before serving, whisk or shake oil mixture well and pour over chickpea mixture.

Stir. Add salt and pepper to taste and garnish with parsley, if desired.