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Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Wholesome quinoa salad with chickpeas, roasted red peppers, and flavorful herbs.
Ingredients:
  • 0.5 cup raisins
  • 1 cup warm water
  • 1 small red onion, diced
  • 1 clove garlic, minced
  • 1.5 teaspoons curry powder
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon dried cilantro
  • 0.25 teaspoon ground ginger
  • 2 cups vegetable broth
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 cup quinoa
  • 0.5 cup diced roasted red peppers
  • 0.25 cup toasted almonds
  • salt to taste
Instructions:
  • Allow the raisins to plump up in a cozy bath of 1 cup warm water as you move on to the next steps.
  • In a large saucepan over medium heat, sauté onions and garlic in olive oil until onions are soft and translucent, approximately 5 minutes. Add curry powder, cumin, cilantro, and ginger, and cook for about 30 seconds until fragrant.
  • Add the vegetable broth, garbanzo beans, and quinoa to the pot. Bring to a boil and then lower the heat to simmer. Cover and cook for about 20 minutes until the quinoa is tender.
  • Drain the plump raisins. Gently mix the quinoa blend with the raisins, roasted red peppers, and toasted almonds. Season with a pinch of salt.

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