Chickpea-Quinoa Pilaf-Salad

This year for Easter, I offloaded my typical bread baking duties to my kitchen scientist husband and concentrated on a toothsome salad. I riffed on a pilaf recipe I'd made a couple times recently, because, you know, never try something new when you're cooking for 22 adults and assorted tots.

This recipe is adapted from Veganomicon, the only cookbook I cook out of consistently (even though I'm not vegan.) It's saucy and spicy. Buy it, I dare you. 

Chickpea-Quinoa Pilaf-Salad

Ingredients.

• 2 tbsp olive oil
• 1 small yellow onion, chopped fine
• 2 tsp garlic and ginger, minced (2 cloves of garlic works, too)
• 1/2 tsp cumin, ground (if you are feeling ambitious, toast the whole seeds first and grind them yourself)
• 1 tbsp coriander seeds, crushed (not ground, let's keep some texture folks - remember, this is a toothsome salad)
• Freshly ground black pepper, some to lots
• 1/2 tsp salt
• 1 tbsp tomato paste
• 1 cup quinoa, rinsed (and maybe even soaked, why not)
• 2 cups cooked chickpeas (or 1 15-oz can of the same, drained and rinsed)
• 2 cups vegetable broth
• 1 carrot, shredded
• Fresh cilantro, some to lots, chopped (stems too!)
• 1 tbsp apple cider vinegar

Directions.

1. In a small pot over medium heat, saute the onions in olive oil for about 7 minutes. Add the garlic and ginger, and saute for 2 more minutes.
2. Add the cumin, coriander, pepper, salt, and tomato paste. Saute for another minute.
3. Add the quinoa and saute for 2 minutes.
4. Add the chickpeas and broth. Cover and bring to a boil. Lower the heat until the mixture is simmering, and cook for 20 to 30 minutes, or until the quinoa has absorbed all the broth. Stir whenever you are feeling impatient and want to check on the absorption progress.
5. Remove from heat and cool, perhaps overnight. Before serving (whenever it's convenient, really), stir in the carrot and cilantro. Sprinkle the vinegar and stir again. Taste and adjust the seasonings.