Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers Recipe

Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers Recipe

  • 1/2 cup raisins
  • 1 cup warm water
  • 1 tablespoon olive oil
  • 1 small red onion, diced
  • 1 clove garlic, minced
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried cilantro
  • 1/4 teaspoon ground ginger
  • 2 cups vegetable broth
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 cup quinoa
  • 1/2 cup diced roasted red peppers
  • 1/4 cup toasted almonds
  • salt to taste
  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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