Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers

17 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    45 m
blancdeblanc
Recipe by  blancdeblanc

“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!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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.

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Reviews (17)

Rate This Recipe
LilSnoo
5

LilSnoo

Hubby and I both enjoyed this recipe. Very nice blend of spices. I used two cloves of garlic for added flavor. I didn't have raisins, so I used currants and they worked very well. I suggest using a little less than 2 cups of broth. My quinoa was done and there was still quite a bit of liquid left which led to a bit of a mushy texture. The only change I would make is to use fresh cilantro. The 1/2 tsp of dried cilantro added no flavor. I loved the roasted red peppers mixed in and the crunch from the almonds. This quinoa would also be good served cold the next day.

FruitnVeggieNazi
2

FruitnVeggieNazi

This was delicious! I didn't have a few ingredients like the cilantro, ginger, or almonds, but it was delicious either way!

kelly
1

kelly

I really liked this recipe. My kids thought it was ok. Next time to make it more kid friendly I will use dried cherries and sunflower seeds instead of raisins and nuts. I also sauteed bell pepper with the onion (yellow) instead of using roasted pepper. Will definately make again.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 415 cal
  • 21%
  • Fat
  • 11.8 g
  • 18%
  • Carbs
  • 67.1 g
  • 22%
  • Protein
  • 12.9 g
  • 26%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 842 mg
  • 34%

Based on a 2,000 calorie diet

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