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!
Ingredients
- ½ cup raisins
- 1 cup warm water
- 1 tablespoon olive oil
- 1 small red onion, diced
- 1 clove garlic, minced
- 1 ½ teaspoons curry powder
- ½ teaspoon ground cumin
- ½ teaspoon dried cilantro
- ¼ teaspoon ground ginger
- 2 cups vegetable broth
- 1 (15 ounce) can garbanzo beans, drained
- 1 cup quinoa
- ½ cup diced roasted red peppers
- ¼ cup toasted almonds
- salt to taste
Directions
Step 1
Soak raisins in 1 cup warm water in a bowl while you complete remaining steps.
Step 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.
Step 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.
Step 4
Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 415 | |
% Daily Value * | |
Total Fat12g | 15% |
Saturated Fat1g | 5% |
Sodium842mg | 37% |
Total Carbohydrate67g | 24% |
Dietary Fiber10g | 35% |
Total Sugars16g | |
Protein13g | |
Vitamin C20mg | 99% |
Calcium82mg | 6% |
Iron3mg | 14% |
Potassium392mg | 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.
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source by allrecipe
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