"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

  • Adjust
  • US
  • Metric
  • 1/2 cup raisins
  • 1 cup warm water
  • 1 tablespoon olive oil
  • 1 small red onion, diced
  • 1 clove garlic, minced
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried cilantro
  • 1/4 teaspoon ground ginger
  • 2 cups vegetable broth
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 cup quinoa
  • 1/2 cup diced roasted red peppers
  • 1/4 cup toasted almonds
  • salt to taste
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Soak raisins in 1 cup warm water in a bowl while you complete remaining steps.
    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.
    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.
    4. Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.

    Footnotes

    • Partner Tip
    • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts

    Per Serving: 415 calories;11.8 g fat;67.1 g carbohydrates;12.9 g protein;0 mg cholesterol;842 mg sodium.Full nutrition
    Source: Read Full Article