Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers
8 Reviews- Prep: 10 min
- Cook: 25 min
- Ready In: 45 min
“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!” - by blancdeblanc
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Soak 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 415 cal
- 21%
- Fat
- 11.8 g
- 18%
- Carbs
- 67.1 g
- 22%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"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 l..." See moreittle 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."
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