Pantry Curried Quinoa With Garbanzo Beans And Roasted Peppers
Great to serve as an accompaniment to your meal.
Recipe Summary Pantry Curried Quinoa With Garbanzo Beans And Roasted Peppers
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 | Carrot Salad Recipes Indian½ cup raisins1 cup warm water1 tablespoon olive oil1 small red onion, diced1 clove garlic, minced1 ½ teaspoons curry powder½ teaspoon ground cumin½ teaspoon dried cilantro¼ teaspoon ground ginger2 cups vegetable broth1 (15 ounce) can garbanzo beans, drained1 cup quinoa½ cup diced roasted red peppers¼ cup toasted almondssalt to tasteDirectionsSoak 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.Info | Carrot Salad Recipes Indianprep:
10 mins
cook:
25 mins
additional:
10 mins
total:
45 mins
Servings:
4
Yield:
4 servings
TAG : Pantry Curried Quinoa With Garbanzo Beans And Roasted PeppersSalad, Grains, Quinoa Salad Recipes,
