Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers Recipe -
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
  • PREP

    10 mins
  • COOK

    25 mins

    45 mins


  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.
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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.

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.


27 Ratings

Dec 26, 2014

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.

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!

Oct 17, 2014

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!

Aug 25, 2014

Made it just like it says, and it turned out amazing! Think I might add a few more peppers and raisins next time.

Mar 06, 2013

different way to eat quinoa but you have to like curry. my 2 year old liked it, 5 year old did not. I thought it was pretty yummy. followed recipe exactly.

Nov 16, 2012

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


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  • 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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