If you’re looking for a healthy summer salad that’s easy to make but a little different, try this quinoa pilaf with chickpeas and almonds. It’s fresh, filling, and packed with flavour.
A pilaf is usually rice cooked in stock, but here we’ve swapped in quinoa instead. Adding chickpeas, toasted almonds and plenty of veggies turns it into a genuinely healthy, satisfying salad — perfect for a summer lunch, a picnic, or a light dinner when it’s too warm to fuss over a big meal.
Don’t miss our best content straight to your inbox! Sign up now for our FREE newsletters packed with fun ideas and things to do with the kids, family-friendly recipes, expert advice, parenting tips and great competitions.
You may also enjoy: Vietnamese Chicken Salad with Mint is a Perfect Summer Dinner
Quinoa Pilaf with Chickpeas and Almonds
Ingredients
- 2 tablespoons (30ml) water or vegetable stock
- 1 onion, chopped
- 1 stick cinnamon
- 4 cardamom pods
- 2 cloves of garlic, crushed
- 1 red pepper, chopped
- 2 courgettes, sliced
- 225g (8 oz.) quinoa
- 600ml (1 pint) vegetable stock or water
- 250g (9 oz.) cooked chickpeas (or use a 400g/14 oz. can of chickpeas, drained and rinsed)
- 60g (2 oz.) toasted flaked almonds
- 60g (2 oz.) pumpkin seeds
- Handful of fresh coriander or parsley, chopped
Method
1. Heat the water in a large saucepan and sauté the onion with the cinnamon stick and cardamom pods for 2 minutes.
2. Add the garlic, peppers and courgettes and cook for a further 2 minutes.
3. Add the quinoa, vegetable stock and cooked chickpeas. Stir and bring to the boil.
4. Reduce the heat and simmer for about 20 minutes, until the liquid has been absorbed and the quinoa is cooked.
5. Pile the pilaf onto your serving plate or into a bowl. Scatter over the almonds and pumpkin seeds, and sprinkle with the chopped coriander or parsley.
You may also enjoy: A Super Scrummy Summer Pea Salad to Enjoy
Frequently Asked Questions
Can I use rice instead of quinoa?
Yes, if you’d prefer a traditional pilaf, you can swap the quinoa for the same quantity of rice. Cooking times may vary, so keep an eye on the liquid and adjust as needed.
Can I make this ahead of time?
Yes, this pilaf keeps well in the fridge for a couple of days, making it a handy make-ahead lunch or a side dish for a family gathering. Add the almonds and seeds just before serving so they stay crunchy.
Is this recipe suitable for vegetarians and vegans?
Yes, as written, this recipe is fully plant-based, making it a great option for vegetarian and vegan family meals.
Can I add other vegetables?
Absolutely. This pilaf is flexible, so feel free to swap in whatever seasonal vegetables you have on hand, such as carrots, cherry tomatoes or spinach.
Tell Us What You Think
Have you tried this recipe for quinoa pilaf with chickpeas? Tell us in the comments below — we’d love to hear how it turned out for your family.
More Family-Friendly Recipes
Looking for more healthy meal ideas the whole family will enjoy? Take a browse through our family food section for more simple, wholesome recipes, or save this one to try again next time you need a quick summer lunch.
Don’t miss our best content straight to your inbox! Sign up now for our FREE weekly newsletter, packed with fun ideas, family-friendly recipes, expert advice and great competitions.
