How Not To Die Cookbook: Quinoa Pilaf With Carrots & Chickpeas

For this, our final recipe share from Dr. Michael Greger's The How Not to Die Cookbook we bring you a simple dish that starts with Toasted Quinoa. Add chickpeas for more protein, carrots for color and a vitamin boost, plus raisins, miso paste and smoked paprika for a sweet and savory flavor. 

HNTD_Quinoa Pilaf with Carrots & Chickpeas (1).jpg

Makes 4 (1 & 1/2 cup) servings 


  • 1 cup I Heart Keenwah Toasted Quinoa, white or tricolor
  • 2 tsp blended peeled lemon 
  • 1 tsp date sugar
  • 1 tsp cumin seeds
  • 1 tsp smoked paprika
  • 1 tsp white miso paste
  • 1 tsp Savory Spice Blend
  • 3 carrots, shredded
  • 1 & 1/2 cups cooked or 1 (15.5 oz) can chickpeas, drained & rinsed
  • 1 cup peas
  • 1/3 cup raisins
  • 1/4 cup minced fresh cilantro or parsley 


  1. Cook the Toasted Quinoa according to package directions. Set aside. 
  2. In a large bowl, whisk together the lemon, date sugar, cumin seeds, paprika, miso and Savory Spice Blend. 
  3. Add the quinoa, carrots, chickpeas, and peas and toss to coat. 
  4. Add the raisins and cilantro and toss again to combine. 
  5. Serve immediately. 
  6. Alternatively, you can serve this pilaf chilled - just cover and refrigerate for 1-2 hours before serving. 

Browse More Entree Recipes