- 1/2 cup raisins
- 1 cup warm water
- 1 tablespoon olive oil
- 1 small red onion, diced
- 1 clove garlic, minced
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried cilantro
- 1/4 teaspoon ground ginger
- 2 cups vegetable broth
- 1 (15 ounce) can garbanzo beans, drained
- 1 cup quinoa
- 1/2 cup diced roasted red peppers
- 1/4 cup toasted almonds
- salt to taste
- Soak raisins in 1 cup warm water in a bowl while you complete remaining steps.
- Heat olive oil in large saucepan over medium heat. Cook and stir onion and garlic until onion has softened and turned translucent, about 5 minutes. Stir in curry powder, cumin, cilantro, and ginger and cook until fragrant, about 30 seconds.
- Stir in vegetable broth, garbanzo beans, and quinoa. Bring to a boil, then reduce heat to medium-low heat, cover, and simmer until quinoa is tender, about 20 minutes.
- Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.
04/04/2017
recipepes.com
Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers, recipe
PT15M
PT1H
5
455 calories
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