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!

INGRIDIENT

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

DIRECTION

Step: 1

Soak raisins in 1 cup warm water in a bowl while you complete remaining steps.

Step: 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.

Step: 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.

Step: 4

Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.

NUTRITION FACT

Per Serving: 415 calories; protein 12.9g; carbohydrates 67.1g; fat 11.8g; sodium 842.2mg.

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