A Spicy Salad With Quinoa, Bean and Nut


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


  1. 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.
  2. 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.
  3. Remove from heat, stir in chickpeas, nuts, raisins, parsley and tomato. Serve warm or cold.

Source: Winnipeg Free Press