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Curried Quinoa and Chickpeas

 Curried Quinoa and Chickpeas
Quinoa contains more protein than other grains, and that protein is of unusually high quality for a plant food. That makes this a great filling main dish and the blend of flavors and colors will bring everyone at the table back for more. —Suzanne Banfield, Basking Ridge, New Jersey
4 ServingsPrep: 15 min. Cook: 25 min.

Ingredients

  • 1-1/2 cups water
  • 1/2 cup orange juice
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 2 medium tomatoes, seeded and chopped
  • 1 medium sweet red pepper, julienned
  • 1 cup quinoa, rinsed
  • 1 small red onion, finely chopped
  • 1/2 cup raisins
  • 1 teaspoon curry powder
  • 1/2 cup minced fresh cilantro

Directions

  • In a large saucepan, bring water and orange juice to a boil. Stir in
  • chickpeas, tomatoes, red pepper, quinoa, onion, raisins and curry.
  • Return to a boil. Reduce heat; cover and simmer for 15-20 minutes or
  • until liquid is absorbed.
  • Remove from the heat; fluff with a fork. Sprinkle with cilantro.
  • Yield: 4 servings.
Nutritional Facts: 1-1/2 cups equals 355 calories, 5 g fat (trace saturated fat), 0 cholesterol, 155 mg sodium, 70 g carbohydrate, 9 g fiber, 12 g protein.