Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, chopped finely (about one cup)
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1 tablespoon coriander seed, crushed (spice grinder or mortar and pestle)
• fresh ground pepper, to taste
• 1/2 teaspoon salt
• 1 tablespoon tomato paste
• 1 cup quinoa (rinsed well)
• 1 (15 ounce) can chickpeas, drained and rinsed (or 2 cups cooked)
• 2 cups vegetable broth (or reconstituted bullion)

Instructions

1. In a small stockpot over medium heat, saute the onions in olive oil for about 7 minutes. Add the garlic and saute for 2 more minutes.

2. Add the tomato paste, coriander, cumin, black pepper, and salt; 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. Once the mixture is boiling, lower the heat to very low, cover, and cook for about 18 minutes, or until the quinoa has absorbed all the water; stir occasionally.

5. Fluff with a fork and serve.