Description
This recipe combines pungent Mediterranean and Indian flavors for a quick and delicious side dish.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- ¾ cup quinoa
- 1 ½ teaspoons curry powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- 1 ½ cups chicken stock
- 1 (14 ounce) can garbanzo beans, drained and rinsed
- ½ cup toasted pine nuts
- ½ cup raisins, soaked in hot water and drained (Optional)
Instructions
- Stir together the olive oil
- onion
- and garlic in a saucepan over medium heat until the onion has softened and turned translucent
- about 5 minutes. Stir in the quinoa
- curry powder
- salt
- pepper
- cumin
- cinnamon
- and chicken stock. Bring to a boil
- then reduce heat to medium-low
- cover
- and simmer 20 minutes until the quinoa is tender.
- Once the quinoa has finished cooking
- stir in the drained garbanzo beans
- toasted pine nuts
- and raisins. Serve warm or cold.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 4