Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers

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 :

• ½ cup raisins
• 1 cup warm water
• 1 tablespoon olive oil
• 1 small red onion, diced
• 1 clove garlic, minced
• 1 ½ teaspoons curry powder
• ½ teaspoon ground cumin
• ½ teaspoon dried cilantro
• ¼ teaspoon ground ginger
• 2 cups vegetable broth
• 1 (15 ounce) can garbanzo beans, drained
• 1 cup quinoa
• ½ cup diced roasted red peppers
• ¼ cup toasted almonds
• salt to taste

Directions :

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.