Curried Quinoa and Chickpeas
TOTAL TIME: Prep: 15 min. Cook: 25 min.
YIELD: 4 servings.
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
Ingredients
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1-1/2 cups water
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1/2 cup orange juice
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1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
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2 medium tomatoes, seeded and chopped
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1 medium sweet red pepper, julienned
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1 cup quinoa, rinsed
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1 small red onion, finely chopped
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1/2 cup raisins
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1 teaspoon curry powder
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1/2 cup minced fresh cilantro
Directions
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1.
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.
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2.
Remove from the heat; fluff with a fork. Sprinkle with cilantro.
Nutrition Facts
1-1/2 cups: 355 calories, 5g fat (0 saturated fat), 0 cholesterol, 155mg sodium, 70g carbohydrate (20g sugars, 9g fiber), 12g protein.
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