Quinoa Pilaf with Spiced Tomato and Chickpeas

Rinse quinoa thoroughly under cold water using a fine mesh strainer to remove the bitter saponins.

Combine quinoa, water, and 0.5 tsp salt in a medium saucepan. Bring to a boil over high heat.

Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.

Remove from heat and let rest covered for 5 minutes. Fluff with a fork and set aside.

Dice tomatoes into small cubes. Finely chop the yellow onion. Mince the garlic cloves. Grate or finely mince the fresh ginger.

Heat olive oil in a large frying pan over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened and translucent.

Add minced garlic and ginger to the pan. Cook for 1-2 minutes until fragrant.

Add cumin, paprika, cayenne, turmeric, and black pepper. Stir constantly for 30 seconds to bloom the spices in the oil.

Add diced tomatoes and 1 tsp salt. Stir well to combine. Reduce heat to medium-low.

Simmer the tomato sauce for 10-12 minutes, stirring occasionally, until tomatoes break down and sauce thickens. Taste and adjust seasoning.

Drain and rinse the chickpeas. Add them to the spiced tomato sauce.

Juice one whole lemon and add the juice to the pan along with 0.5 tsp salt. Stir to combine.

Let the chickpeas simmer in the sauce for 5 minutes to absorb the flavors. The sauce should coat the chickpeas nicely.

Add the cooked quinoa to the frying pan with the spiced tomato chickpea mixture. Toss everything together gently until the quinoa is well coated with the sauce.

Zest the second lemon over the pilaf for bright citrus aroma. Toss again.

Transfer to a serving platter. Chop fresh parsley and sprinkle generously over the top as garnish.

Cut the zested lemon into wedges and serve alongside the pilaf for anyone who wants extra brightness. Serve family-style and share the warmth.