Pantry Curried Quinoa With Garbanzo Beans And Roasted Peppers
1 tbsp whole black mustard seeds.
Recipe Summary 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!
Ingredients | Carrot Salad Recipes Indian½ cup raisins1 cup warm water1 tablespoon olive oil1 small red onion, diced1 clove garlic, minced1 ½ teaspoons curry powder½ teaspoon ground cumin½ teaspoon dried cilantro¼ teaspoon ground ginger2 cups vegetable broth1 (15 ounce) can garbanzo beans, drained1 cup quinoa½ cup diced roasted red peppers¼ cup toasted almondssalt to tasteDirectionsSoak 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.Info | Carrot Salad Recipes Indianprep:
10 mins
cook:
25 mins
additional:
10 mins
total:
45 mins
Servings:
4
Yield:
4 servings
TAG : Pantry Curried Quinoa With Garbanzo Beans And Roasted PeppersSalad, Grains, Quinoa Salad Recipes,
