Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers Recipe - Allrecipes.com
Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers Recipe
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Curried Quinoa with Garbanzos and Peppers
This curried quinoa uses ingredients commonly found in the pantry. See more
  • READY IN 45 mins

Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Soak raisins in 1 cup warm water in a bowl while you complete remaining steps.
  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.
  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.
  4. Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 25 mins
  • READY IN 45 mins
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Reviews More Reviews

Dec 11, 2012

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.

 
Aug 14, 2012

This was delicious! I didn't have a few ingredients like the cilantro, ginger, or almonds, but it was delicious either way!

 

20 Ratings

Jan 22, 2013

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.

 
Nov 16, 2012

Very good! I doubled spice but I loved and family liked.

 
May 25, 2014

I liked this recipe, but think it had too much curry powder. We didn't have any so we used chili powder, and cut it way down because we don't like too much heat. We could also have cut out the red peppers; I think that they are not necessary. But the rest of the flavors are great. We didn't have raisins, and didn't want so much sugar so we used slightly sweetened cranberries, and I forgot to toast the almonds, but it was still very good, thanks!

 
Apr 15, 2014

Great! I had everything except for cilantro. I love curry. I love quinoa. This is a no-fail side or main!

 
Feb 22, 2014

Our family thoroughly enjoyed this flavourful recipe. It is healthy,easy to prepare and makes a nutritious vegetarian main course. It's a keeper!

 
Feb 03, 2014

I recipe last night and it was really good. Very healthy and delicious. Even my kids liked it. I made a mistake in using a real ginger because I didn't have the powder ones. it had some light bitter after taste from the ginger.

 

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Nutrition

  • Calories
  • 415 kcal
  • 21%
  • Carbohydrates
  • 67.1 g
  • 22%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 9.7 g
  • 39%
  • Protein
  • 12.9 g
  • 26%
  • Sodium
  • 842 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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