1 tbsp olive oil
1 small onion, chopped fine
1 clove garlic, minced
3/4 cup quinoa
1½ tsp curry powder
1½ tsp cumin
1/4 tsp cinnamon
1/2 tsp salt
1/2 tsp black pepper
1½ cup chicken stock
1 x 14 oz can chickpeas (sometimes called garbanzo beans), rinsed well and drained
1/2 cup walnuts, pine nuts or cashews, toasted and chopped
1/2 cup golden raisins, soaked in hot water for 3-5 minutes and drained
- Heat olive oil in a heavy-bottomed medium saucepan. Add onion and garlic and cook over medium heat until softened and translucent, about 5 minutes.
- Stir in the quinoa, curry powder, cumin, cinnamon, salt, pepper and chicken stock. Bring to a boil, then reduce heat to medium-low and cook covered for about 20 minutes, or until liquid has been absorbed and quinoa is tender.
- Remove from heat, stir in chickpeas, nuts, raisins, parsley and tomato. Serve warm or cold.
Source: Winnipeg Free Press