1 T California Olive Ranch Olive Oil
1 small onion, chopped
1 clove garlic, minced
3/4 C quinoa
1 1/2 t curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 t cumin
1/4 t cinnamon
1 1/2 C chicken stock
1 (14oz) can garbanzo beans, drained and rinsed
1/2 C toasted pine nuts
1/2 C raisins, soaked in hot water and drained
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.
Makes 4 Servings.