Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers recipe
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Ingredients
- ½ cup raisins 1 cup warm water 1 tablespoon olive oil 1 small red onion, diced 1 clove garlic, minced 1 ½ teaspoons curry powder ½ teaspoon ground cumin ½ teaspoon dried cilantro ¼ teaspoon ground ginger 2 cups vegetable broth 1 (15 ounce) can garbanzo beans, drained 1 cup quinoa ½ cup diced roasted red peppers ¼ cup toasted almonds salt to taste
Nutrition Info
- 414.8 caloriescarbohydrate: 67.1 gcholesterol: : -fat: 11.8 gfiber: 9.7 gprotein: 12.9 gsaturatedFat: 1 gservingSize: -sodium: 842.2 mgsugar: 15.7 gtransFat: : -unsaturatedFat: : -
Directions Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers
Directions
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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.