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Greek · Side
Aromatic Quinoa with Chickpeas and Orange
A quinoa pilaf perfumed like a Constantinopolitan rice dish: sweated carrot, fennel and onion with cumin, cinnamon and star anise, tossed with chickpeas, golden raisins, parsley and candied orange peel.
- YieldServes 4
- Hands-on40 min
- Total56 min
- Difficulty
Ingredients
- 120 mlextra-virgin Greek olive oil, divided
- 2medium carrots, diced
- 1small fennel bulb, diced
- 1red onion, diced
- 1 tspground cumin, a scant teaspoon
- ½ tspground cinnamon
- 1star anise pod
- 1 clovegarlic, chopped
- 1orange, peel only, removed in strips 2.5 cm wide with a vegetable peeler and cut into julienne
- 2 tbspsugar
- 170 gdried quinoa, rinsed
- 320 gcooked or good-quality canned chickpeas, drained
- 75 ggolden raisins
- 25 gfresh parsley, chopped
- to tastesalt and freshly ground black pepper
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