Ingredients
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½ cup raisins
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1 cup warm water
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1 tablespoon olive oil
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1 small red onion, diced
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1 clove garlic, minced
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1 ½ teaspoons curry powder
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½ teaspoon ground cumin
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½ teaspoon dried cilantro
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¼ teaspoon ground ginger
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2 cups vegetable broth
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1 (15 ounce) can garbanzo beans, drained
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1 cup quinoa
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½ cup diced roasted red peppers
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¼ cup toasted almonds
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salt to taste
Directions
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Soak raisins in 1 cup warm water in a bowl while you complete remaining steps.
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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.
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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.
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Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.
Nutrition Facts (per serving)
415 | Calories |
12g | Fat |
67g | Carbs |
13g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 415 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 1g | 5% |
Sodium 842mg | 37% |
Total Carbohydrate 67g | 24% |
Dietary Fiber 10g | 35% |
Total Sugars 16g | |
Protein 13g | 26% |
Vitamin C 20mg | 22% |
Calcium 82mg | 6% |
Iron 3mg | 14% |
Potassium 392mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.