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Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers

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Description

This salad is easy to put together if you have a well-stocked pantry. Eat as a side dish with dinner and the leftovers make a great lunch!

Ingreadient

    • 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

Direction

  1. Soak raisins in 1 cup warm water in a bowl while you complete remaining steps.
  2. 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.
  3. 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.
  4. Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.

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