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!
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
Directions
- 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.
Nutrition Facts
serving: 4 servings
calories: 414.8 kcal
carbohydrates: 67.1 g
protein: 12.9 g
saturated fat: 1 g
sodium: 842.2 mg
fiber: 9.7 g
sugar: 15.7 g
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