Quinoa: An Ancient Food Back in Fashion
Course
Sides & Salads
Ingredients
1
tablespoon
olive oil
1
organic onion, chopped
1
organic clove garlic, minced
3/4
cup
sprouted quinoa
1 1/2
teaspoons
curry powder
1/2
teaspoon
sea salt
1/2
teaspoon
black pepper
1/2
teaspoon
ground cumin
1/4
teaspoon
ground cinnamon
1 1/2
cups
homemade or organic chicken stock
1
14 oz.
can organic garbanzo beans, drained and rinsed
1/2
cup
toasted pine nuts
1/2
cup
raisins, soaked in hot water and drained (optional)
Instructions
Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes.
Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock.
Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins.
Serve warm or cold.