Menu
Curried Quinoa Salad Curried Quinoa Salad
Chickpea & Potato Curry Chickpea & Potato Curry
Roasted Curried Chickpeas and Cauliflower Roasted Curried Chickpeas and Cauliflower
Quinoa with Roasted Veggies and Feta Quinoa with Roasted Veggies and Feta
Hearty Quinoa & Corn Chowder Hearty Quinoa & Corn Chowder
Quinoa with Peas and Onion Quinoa with Peas and Onion
Pea Soup with Quinoa Pea Soup with Quinoa
Curried Pork and Green Tomatoes Curried Pork and Green Tomatoes
Roasted Curry Chickpeas Roasted Curry Chickpeas
Curried Chicken and Grits Casserole Curried Chicken and Grits Casserole
Chorizo and Chickpea Soup Chorizo and Chickpea Soup
Quinoa with Roasted Vegetables Quinoa with Roasted Vegetables
Meat-and-Potato Quiche Meat-and-Potato Quiche
Quinoa and Black Bean Salad Quinoa and Black Bean Salad
Stuffed Peppers with Quinoa Stuffed Peppers with Quinoa
Spicy Lentil & Chickpea Stew Spicy Lentil & Chickpea Stew
Chicken Quinoa Salad Chicken Quinoa Salad
Vegetable Quinoa Vegetable Quinoa
Quinoa & Black Bean Stuffed Peppers Quinoa & Black Bean Stuffed Peppers
Sausage and Apple Quinoa Casserole Sausage and Apple Quinoa Casserole

Curried Quinoa and Chickpeas

9 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. Cook: 25 min.

Makes

4 servings

Updated: Oct. 23, 2022
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
Curried Quinoa and Chickpeas
Curried Quinoa and Chickpeas Recipe photo by Taste of Home
Next Recipe

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

  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.
  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.