Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers

Pantry staples like canned garbanzo beans, quinoa, roasted red peppers, and dried herbs and spices come together in this great pantry-to-plate dish.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 415 Calories

Ingredients

• ½ cup raisins
• ¼ teaspoon ground ginger
• salt to taste
• 1 cup warm water
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 (15 ounce) can garbanzo beans, drained
• ½ teaspoon ground cumin
• 1 ½ teaspoons curry powder
• 2 cups vegetable broth
• ½ teaspoon dried cilantro
• 1 small red onion, diced
• 1 cup quinoa
• ¼ cup toasted almonds
• ½ cup diced roasted red peppers

Recipe Instructions

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.