This quinoa is flavored with aromatic Mediterranean and Indian spices for a quick and delicious side dish.
Ingredients
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- clove garlic: 1 piece (minced)
- ½ cups chicken stock: 1 piece
- quinoa: 0.75 cup
- ½ teaspoons curry powder: 1 piece
- salt: 0.5 tsp
- black pepper: 0.5 tsp
- cumin: 0.5 tsp
- cinnamon: 0.25 tsp
- garbanzo beans: 1 can (14 ounce can, drained and rinsed)
- pine nuts: 0.5 cup (toasted)
- raisins, soaked in hot water and: 0.5 cup (drained, optional)
Metric Conversion
Stages of cooking
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Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until onion is softened and translucent, about 5 minutes. Stir in stock, quinoa, curry powder, salt, pepper, cumin, and cinnamon; bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes.
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Stir beans, pine nuts, and raisins into cooked quinoa. Serve warm or cold.
