Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers

Name: Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers
Total time: 45
Yield: 4
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

Recipe by blancdeblanc from allrecipes.com

Lunch 45 Mins.

Ingredients

4 servings

•

½ cup raisins
•

1 cup warm water
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1 tablespoon olive oil
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1 small red onion, diced
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1 clove garlic, minced
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1 ½ teaspoons curry powder
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½ teaspoon ground cumin
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½ teaspoon dried cilantro

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¼ teaspoon ground ginger
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2 cups vegetable broth
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1 (15 ounce) can garbanzo beans, drained
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1 cup quinoa
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½ cup diced roasted red peppers
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¼ cup toasted almonds
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salt to taste

Instructions

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.