Monday, April 8, 2013

Indian Spiced Quinoa

Indian Spiced Quinoa

Just arrived home from our Annual Spring Break Trip to St. George Island Florida and started rummaging around the pantry for something to whip up (detox).

All those jars of healthy goodness!

What's she talkin about???
We have hops and barley, that's healthy!

All that pre-planning in my pantry is paying off!  This super tasty and quick recipe was perfect!

Indian Spiced Quinoa
The Chef In My Head, adapted from All recipes
Makes approx. 2 cups

 1 tablespoon olive oil
 1 lagre shallot, chopped
 1 large clove garlic, minced
 3/4 cup quinoa
 2 teaspoons curry powder
 1/2 teaspoon salt
 1/2 teaspoon black pepper
 1 teaspoon cumin
 1/2 teaspoon cinnamon
 1 dash cayenne pepper
 1 1/2 cups vegetable stock
 1 (14 ounce) can garbanzo beans, drained and rinsed
 1/2 cup toasted pine nuts
 1/4 cup raisins, soaked in hot water and drained
 1/4 cup dried cranberries,  soaked in hot water and drained


1. Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the shallot has softened and turned translucent, about 5 minutes. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, cayenne, and vegetable stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.

2. Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, raisins, and cranberries.  Serve warm or cold.

Surprisingly filling!  Can be served over a bed of rocket/arugula.  I molded mine in rings just to make it pretty!


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