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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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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 |
3/4 cup quinoa |
1 1/2 teaspoons curry powder |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/2 teaspoon cumin |
1/4 teaspoon cinnamon |
1 1/2 cups chicken stock |
1 (14 ounce) can garbanzo beans, drained and rinsed |
1/2 cup toasted pine nuts |
1/2 cup raisins, soaked in hot water and drained (optional) |
Directions:
1. 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.
2. Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins. Serve warm or cold.
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