Recipe by blancdeblanc
"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!"
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red onion, diced
1 1/2 teaspoons
1 (15 ounce) can
garbanzo beans, drained
diced roasted red peppers
salt to taste
Hubby and I both enjoyed this recipe. Very nice blend of spices. I used two cloves of garlic for added flavor. I didn't have raisins, so I used currants and they worked very well. I suggest using a little less than 2 cups of broth. My quinoa was done and there was still quite a bit of liquid left which led to a bit of a mushy texture. The only change I would make is to use fresh cilantro. The 1/2 tsp of dried cilantro added no flavor. I loved the roasted red peppers mixed in and the crunch from the almonds. This quinoa would also be good served cold the next day.
I really liked this recipe. My kids thought it was ok. Next time to make it more kid friendly I will use dried cherries and sunflower seeds instead of raisins and nuts. I also sauteed bell pepper with the onion (yellow) instead of using roasted pepper. Will definately make again.
This was delicious! I didn't have a few ingredients like the cilantro, ginger, or almonds, but it was delicious either way!
Outstanding flavors. After the allotted time there was extra liquid as mentioned by another reviewer, I left the pot on med-low with the lid off and evaporated the extra, stirring a few times. Roasted my own peppers and a couple heads of garlic, then squeezed a few cloves into the dish since we love garlic. The crunch of the nuts is necessary for some variation, so if you don't prefers nuts maybe add something else with some crunch. Served cold, this would be great with diced cucumber. I also thought it could be brightened up just a bit, so we served with crumbled feta atop. Will definitely make this again and look forward to having cold leftovers.
Made it just like it says, and it turned out amazing! Think I might add a few more peppers and raisins next time.
Very good! I doubled spice but I loved and family liked.
This makes a very nice lunch dish! It is quick and easy to whip up. I used chicken broth since I had no vegetable broth. I also used kidney beans for the same reasons. Looking back, I probably would have added the kidney beans towards the end of the cooking to make them less mushy. I also would have used fresh red bell pepper instead of the roasted ones. I think it would have added some nice texture with the crunch.
This is so much better than I could have imagined. I used water because I didn't have broth, bottled roasted peppers and frozen cilantro. I also added a large sliced portabello mushroom to the onions in the beginning and you couldn't detect it later on. Its a great side dish and meal and I'm seriously considering adding it to the Thanksgiving table (the raisins remind me of stuffing for some reason!). I increased the seasonings slightly and I would add carrots next time. Thank you so much!
* Percent Daily Values are based on a 2,000 calorie diet.
Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 106
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