Easiest Way to Make Dehydrated Chickpeas Backpacking

Quinoa Pilaf With Veggies And Chickpeas

Canned chickpeas or garbanzo beans are readily available and we absolutely use them in our kitchen.

Recipe Summary Quinoa Pilaf With Veggies And Chickpeas

Delicious gluten-free side or main dish!

Ingredients | Dehydrated Chickpeas Backpacking

4 cups chicken stock

2 cups quinoa

2 tablespoons olive oil

1 pound asparagus, chopped

2 green bell peppers, chopped

1 red onion, chopped

1 (14.5 ounce) can chickpeas, drained and rinsed

2 tablespoons balsamic vinegar (Optional)

1 tablespoon lemon juice

salt and ground black pepper to taste

1 tablespoon balsamic vinegar, or more to taste (Optional)

Directions

Combine chicken stock and quinoa in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from heat.

Heat olive oil in a large skillet over medium heat until shimmering. Add asparagus, bell peppers, and onion; cook and stir until softened, about 6 minutes. Stir in chickpeas. Pour in 2 tablespoons balsamic vinegar and cook until reduced, about 4 minutes. Add lemon juice, salt, and black pepper. Stir in cooked quinoa. Drizzle 1 tablespoon balsamic vinegar over pilaf before serving.

Substitute red or orange bell peppers for the green if preferred.

Info | Dehydrated Chickpeas Backpacking

prep: 15 mins cook: 30 mins total: 45 mins Servings: 8 Yield: 8 servings

TAG : Quinoa Pilaf With Veggies And Chickpeas

Side Dish, Grain Side Dish Recipes,

Images of Dehydrated Chickpeas Backpacking

Dehydrated Chickpeas Backpacking : As a backpacker, you are at higher risk for these deficiencies due to the types of food you are consuming and the methods of preparation of these foods.