Quinoa Pilaf with Chickpeas, Currants & Almonds Recipe

Quinoa Pilaf with Chickpeas, Currants & Almonds Recipe

How To Make Quinoa Pilaf with Chickpeas, Currants & Almonds

Quinoa pilaf is a great side dish whether hot or cold. It’s a flavorful medley of currants, chickpeas, almonds, spices, and herbs.

Preparation: 10 minutes
Cooking: 22 minutes
Total: 32 minutes



  • 1tbspbutter
  • 1tbspolive oil
  • 1cupyellow onions
  • 1clovegarlic,minced
  • 1cuppre washed quinoa,(if not pre-washed, follow package instructions for rinsing)
  • 2cupslow sodium chicken broth
  • ¼tspcurry powder
  • ¼tspcumin
  • ½tspsalt
  • tspcayenne pepper
  • ¼cupcurrants
  • ½cupchick peas,canned, rinsed and drained
  • ¼cupalmonds,(plus 2 tbsp), sliced, lightly toasted if desired
  • ½tsphoney


  1. Melt the butter and olive oil over medium-low heat in a medium pan. Add the onions and cook for about 5 minutes until soft and translucent.

  2. Add the garlic and cook 1 minute more. Add the quinoa and cook, stirring constantly, for about 2 minutes. Add the chicken broth, curry powder, cumin, salt, cayenne, currants, and chickpeas, and bring to a gentle boil.

  3. Cover tightly with a lid and turn the heat down to a simmer; cook for about 15 minutes until quinoa is done.

  4. Add the honey and almonds, stir and fluff with a fork, then season to taste with salt if necessary.


  • Calories: 343.67kcal
  • Fat: 14.21g
  • Saturated Fat: 3.18g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 7.09g
  • Polyunsaturated Fat: 3.19g
  • Carbohydrates: 44.79g
  • Fiber: 6.42g
  • Sugar: 10.07g
  • Protein: 12.21g
  • Cholesterol: 7.63mg
  • Sodium: 333.05mg
  • Calcium: 74.73mg
  • Potassium: 600.25mg
  • Iron: 3.32mg
  • Vitamin A: 33.21µg
  • Vitamin C: 10.93mg
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