Quinoa pilaf with mushroom, zucchini & chickpeas


I’m back home in Oslo for the summer and just came back from a beautiful hike in the woods. Although, the weather is warmer and I eat a lot of raw fruits and vegetables, there are days still days when I crave hearty meals made with roasted vegetables. This quinoa pilaf recipe was inspired by a recipe I spotted in a vegetarian magazine, I bought the last time I were in England. Pilaf and similar dishes are common to Middle Eastern, Asian, Latin American and Caribbean cuisines. Pilaf is a dish in which rice is cooked in a seasoned broth. Depending on the local cuisine, it may also contain, vegetables, fish, meat and dried fruits. In the  recipe I found in the vegetarian magazine they had replaced the rice with quinoa. I tried to recreate the recipe making a few changes. I added carrot and chickpeas and made a spiced quinoa. Spiced quinoa is quite new to me.The quinoa is cooked in turmeric and cumin, so it soaks in all the incredible flavours. In this recipe zucchini and mushrooms are roasted to perfection and combined with quinoa, carrot and chickpeas. The recipe is vegan as it is, but this would be good with some roasted chicken or white fish too.



Ingredients: ( serve 4). 

The roast

1 1/2 zucchini, quartered

200 gram mushrooms, wiped clean and quartered.

2 fed garlic,  minced

olive oil


The quinoa

1 1/4 cup quinoa

1 tsp turmeric

1/2 tsp cumin

1/4 onion, chopped

1 fed garlic,  minced

2 1/2 cup vegetable stock



1/2 box chickpeas

1 large carrot ( grated).





  1. Preheat the oven to 180 degrees.
  2. Combine the oil,  garlic,  mushroom, zucchini  and speed out on a baking sheet. Bake until tender and roasted, for about 20 minutes, stirring midway through cooking time.
  3. Heat oil in a large saucepan over medium heat. Sauté onion, stirring, for 5 minutes or until soft. Add garlic, ginger and spices ( turmeric and cumin) Cook, stirring, for 1 minute. Stir in quinoa. Add the vegetable broth and stir. Bring to the boil and reduce heat to low. Cover and simmer for 10- 15 minutes minutes.
  4. Add the roasted vegetables to the quinoa. Add the carrot and chickpeas.  Stir well, taste and adjust seasoning with salt and black pepper.




9 thoughts on “Quinoa pilaf with mushroom, zucchini & chickpeas

  1. Me too–I still crave cooked, warming foods like curry, soup, sweet potatoes and veggie casseroles! I absolutely love quinoa and I definitely would love to make more quinoa salads, even though I already do all the time!


  2. There’s something about adding cumin to quinoa and cooking in a vegetable stock. I’ve never cooked quinoa with these roasted vegetables, mushroom and zucchini, but you’ve definitely planted a delicious idea. Great post. Looks delicious!


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