Psst - don't forget to check this out if you think I'm green! :)
Do you see it?! The weekend is so close! Hope you have been enjoying your Thursday.
I am so excited to share a new recipe with y'all - one that I'm entering in The Great Peanut Butter Exhibition #10! Here is some background info:
"The theme for this round is Things are Heating Up. Mother Nature has dumped an extraordinary amount of snow on us this winter and it’s time for some warmth. And nothing provides warmth better than getting cozy with a jar of peanut butter. So we want to know the most imaginative recipe you can devise in which the peanut butter is warm at some point. And extra kudos to those who make their recipe spicy too!"- The Great Peanut Butter Exhibition
While I knew immediately that I wanted to create a spicy dish, I tossed around a few ideas. Spicy granola?! That would be fitting, right? Instead I decided for a little Asian fusion, and I present to you Peanutty Quinoa Pilaf - yum!
Peanutty Quinoa Pilaf
Source: The Granola Chronicles
1/4 cup creamy peanut butter
1/8 cup low-sodium soy sauce
1 tablespoon olive oil
1 tablespoon rice vinegar
1 garlic glove, minced
1/4 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1 - 14.5 oz. can chickpeas, drained & rinsed
1 cup water
1/3 cup low-sodium soy sauce
2/3 cup uncooked quinoa
2 cups frozen Asian vegetable blend
Preheat oven to 375 degrees. To make the marinade, combine the first seven ingredients (peanut butter through red pepper flakes) in a medium bowl. Whisk until combined. Carefully, stir in the chickpeas until well-coated. On a baking sheet lined with foil, evenly spread the chickpeas. Bake for 20 minutes - tossing halfway through.
Meanwhile, add the remaining ingredients (water through vegetables) to a medium saucepan over high heat. Bring to a boil, cover and reduce to a simmer. Cook for 15 minutes - or until the quinoa has absorbed all the liquid.
To serve, add a spoonful of the quinoa mixture to a bowl and top with peanutty chickpeas. Enjoy!
Yield: 3 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes