I rinse my quinoa repeatedly until the water flows clear before I use it, since some quinoa may be bitter if you skip this step.

  * 2 Tbsp oil
  * 1 small yellow onion
  * 2 cloves garlic, minced
  * 1/2 tsp ground cumin
  * 1 Tbsp coriander seeds, crushed
  * ground black pepper
  * 1/2 tsp salt
  * 1 Tbsp tomato paste
  * 1 Cup quinoa
  * 2 Cups cooked chickpeas (if you cook your own from dry instead of buying a can, that keeps the price down)
  * 2 Cups veggie broth

  - Saute onions in oil for a few minutes; add garlic and saute a couple more minutes. Add tomato paste and spices; saute another minute.
  - Add quinoa and saute a couple of minutes.
  -Add chickpeas and broth; cover and bring to a boil. Then cover and lower heat to very low, and simmer 18 minutes (or until quinoa has fully absorbed the broth).
  -Refrigerate until cool. Fluff with a fork and serve.

(The recipe in the book actually says this is a pilaf to serve hot, but I really like it as a cool salad.)


source: Veganomicon