Description
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
- 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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 4