New this month
Get the Allrecipes magazine

Spiced Quinoa


"This recipe combines pungent Mediterranean and Indian flavors for a quick and delicious side dish."
Added to shopping list. Go to shopping list.


45 m servings 440 cals
Original recipe yields 4 servings (2 cups)


  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 64.8g
  • 21%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 851 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 296
  1. 383 Ratings

Most helpful positive review

I found this when searching for recipes using chick peas (had leftovers from a batch cooked in crockpot). Sounded interesting so gave it a try. Glad I did! I'll make it again. I did increase...

Most helpful critical review

This might be the only one-star rating I've left. Possibly, it's because we don't like quinoa, although this is the only time I've tried it so it's hard to tell. The flavors did not marry well, ...

Most helpful
Most positive
Least positive

I found this when searching for recipes using chick peas (had leftovers from a batch cooked in crockpot). Sounded interesting so gave it a try. Glad I did! I'll make it again. I did increase...

5 STARS ALL THE WAY! This was absolutely delish. I am very impressed. We will definitely add this to our regular rotation! I didn't have garbanzo beans, so I used spicy black beans. I doubl...

This was amazing and I would highly recommend it. All the flavors come together very well. I highly recommend including the raisins. I added some cayenne to spice it up a bit, and topped it w...

I realized halfway into the recipe that I didn't have broth, so I used water and it worked just fine. I also didn't have garbanzo beans and used pinto beans instead. I think you could use any mi...

Delicious! Quinoa (pronounced keen-wa) is a whole grain and one of the most nutritious. This is a great way to serve it. I loved all the textures and flavors - I agree with another reviewer t...

This is now my husband's favorite meal. I've used dried cherries instead of raisins, and they work well too.

Very good. I made this for a vegan friend of mine (so used water instead of broth). I made the following substitutions and it turned out well: - used Craisins instead of raisins - used pecans ...

I was looking for a dish that used quinoa, and this satisfies my desire for both high fiber and high protein. This tasty dish relies on the spices added for the great flavor, so it's low in calo...

This was one of the N*R "runner-ups", so I decided to try it. It was pretty good - the pine nuts and raisins make it, in my opinion - they add extra levels of flavor and texture. I'm not a big...