Quinoa with Mushrooms and Chickpeas

- SERVES 8 TO 10

Quinoa is often thought of as a grain, Schwarcz writes in the “smart fact” entry with the recipe, but it is actually an ancient Peruvian seed. Its protein content is higher than that of most grains because it contains all the essential amino acids. It is especially high in lysine, an amino acid important for tissue growth and repair.

Quinoa has a mild, nutty flavour, and is available in white, red or black. A natural coating of a bitter substance called saponin is intended to protect the plant from insects and birds. Although most of it is removed during processing, it’s still a good idea to wash quinoa in a few changes of water.

2 tbsp (30 mL) canola oil

2 medium onions, chopped

8 oz (226 g) cremini mushrooms

1 to 2 garlic cloves minced

1 cup (250 mL) quinoa rinsed

2 cups (500 mL) vegetable or chicken stock, or water

1 cup (250 mL) cooked chickpeas

½ cup (125 mL) chopped fresh flat-leaf parsley

1 tsp (5 mL) kosher salt

½ tsp (2.5 mL) freshly ground pepper

1/3 cup (80 mL) toasted sunflower seeds, for garnish

▶ Heat oil in a large, deep pot over mediumhigh heat. Add onions, mushroom and garlic and sauté until softened and golden, about 6 to 7 minutes. Stir in quinoa and cook for 2 minutes longer. Add stock or water and bring to boil over medium-high. Reduce heat to a gentle simmer, cover and cook about 15 minutes, or until all liquid is absorbed. Do not stir. Remove from heat and let stand for 5 minutes.

▶ Add chickpeas, parsley, salt and pepper and fluff with a fork. Add more salt and pepper if needed. Sprinkle with sunflower seeds. Serve at once or at room temperature.