Cook the Book: Quinoa & Chickpea Pilaf with Orange & Pistachios (from “1,000 Vegan Recipes”) Total Cost: $6.65 ($1.66/serving)

wpid-0422121703I bought this ginormous bag of quinoa at Costco. Before I bought this 4 lb. bag, I had yet to find a quinoa recipe I truly loved. But, I can’t avoid the fact that this is one nutritious grain!! So, I decided that I would buy this huge bag & that buy would force me to find ways to cook it! (Kinda like buying a gym membership to force yourself to workout! Backwards logic, isn’t it?)

If there is anyone that could convert me on quinoa, I knew it was my favorite author, Robin Robertson!! On p. 279 of her cookbook, 1,000 Vegan Recipes, I found a worthy contender. When I read ‘pistachio’ in the title, I knew that it couldn’t go very wrong! 🙂

Verdict? Surprisingly spicy but very good!! That 1/4 tsp. of cayenne pepper adds a nice kick to the recipe. And the quinoa part of the recipe? Pretty dang good! The Crumby Hubby told me that he doesn’t like to combine fruit & nuts in recipes. Unfortunately, he told me this as I served dinner. (Bummer….) But, to my delight, he gave it a thumbs up!! Sweet!! Thanks again to Robin Robertson!!

Cook the Book: Quinoa & Chickpea Pilaf with Orange & Pistachios
Serves 4
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519 calories
74 g
0 g
17 g
21 g
2 g
422 g
918 g
6 g
0 g
13 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 519
Calories from Fat 147
% Daily Value *
Total Fat 17g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Cholesterol 0mg
Sodium 918mg
Total Carbohydrates 74g
Dietary Fiber 8g
Sugars 6g
Protein 21g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 tbsp. extra-virgin olive oil (EVOO)
  2. 1 medium red onion, diced
  3. 1 1/2 c. quinoa, well-rinsed & drained
  4. 3 c. vegetable broth or water
  5. Salt
  6. 3 c. (or 2 15 1/2 oz. cans) chickpeas
  7. 1/4 tsp ground red cayenne pepper
  8. 1 tbsp. minced fresh or 1 tsp. dried chives
  9. 1 orange, peeled, segmented & chopped
  10. 1/2 c. pistachios, shelled
  11. 1/2 c. frozen peas, thawed
  1. Heat oil over medium heat. Add onion, cover & cook for 10 minutes (or until onions soften.)
  2. Stir in quinoa, add broth & bring to a boil. Turn heat to medium-low. Add salt to taste, cover & let simmer until liquid absorbs, between 20-30 mins.
  3. Let quinoa sit, covered, for 5 minutes. Stir in remaining ingredients. Serve immediately.
Adapted from 1,000 Vegan Recipes
Adapted from 1,000 Vegan Recipes
Crumby Vegan
Total Cost: $6.65 ($1.66/serving)

  • EVOO: $12.79 per 2 L bottle, which equals $0.10 for 1 tbsp.
  • Red onion: ~$0.70 for a medium red onion
  • Quinoa: $9.69 per 4 lb. bag, which equals $1.38 for 1 1/2 c.
  • Homemade vegetable broth: $1.82 per 6 c. recipe, which equals $0.90 for 3 c.
  • Salt: $2.79 per 30 oz. container, which equals <$0.01 for amount used
  • Chickpeas: $1.49 per 16 oz. bag (dry), which equals $0.76 for 3 c. cooked
  • Cayenne pepper: $4.55 per 5.5 oz. container, which equals $0.01 for 1/4 tsp.
  • Dried chives: $6.85 per 1 oz. bag, which equals $0.14 for 1 tsp.
  • Mandarin oranges: $7.89 for 16 4-oz. containers, which equals $0.98 for 2 containers
  • Pistachios: $3.99 per 8 oz. bag, which equals $1.41 for 1/2 c. shelled (~43 g.)
  • Peas: $1.79 per 16 oz. package, which equals $0.27 for 1/2 c.

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