Quinoa is one of those perfect side dishes that's easy to make and easy to keep on hand. Not to mention it's healthy!
Since plain quinoa is boring I usually spice it up with curry. You can substitute most of the ingredients here, like replacing the cherries with dried currants or raisins. You can also use green peas instead of chickpeas. I even replace the quinoa with cous cous when I am in a rush to get dinner finished.
I entered this recipe on Food52's Your Best Quinoa Recipe contest. Check it out! I just thought it would be fun to try it out and see what happens.
Since plain quinoa is boring I usually spice it up with curry. You can substitute most of the ingredients here, like replacing the cherries with dried currants or raisins. You can also use green peas instead of chickpeas. I even replace the quinoa with cous cous when I am in a rush to get dinner finished.
I entered this recipe on Food52's Your Best Quinoa Recipe contest. Check it out! I just thought it would be fun to try it out and see what happens.
Ingredients:
1 Cup quinoa
1 1/2 Cups vegetable broth
15 oz Can garbanzo beans
1 Roma tomato, diced
1 Tbsp olive oil
1 tsp salt
1 tsp curry powder
1/4 tsp cumin
1/4 tsp garlic powder
1/8 tsp cinnamon
1/8 tsp cloves
1/4 Cup dried cherries
Soak quinoa in cool water for ten minutes, strain, rinse and let drain for 20 minutes. Toast the quinoa in a sauce pan to remove excess liquid.
While the quinoa is draining, prepare the garbanzo beans. Preheat the oven to 400. Drain and dry the beans with a paper towel. Spread the beans on a cookie sheet and drizzle on 1 tablespoon olive oil. Coat the beans in the oil by stirring them around the cookie sheet. Sprinkle with salt. Toast in oven for 20 minutes. Remove from oven and set aside.
1 Cup quinoa
1 1/2 Cups vegetable broth
15 oz Can garbanzo beans
1 Roma tomato, diced
1 Tbsp olive oil
1 tsp salt
1 tsp curry powder
1/4 tsp cumin
1/4 tsp garlic powder
1/8 tsp cinnamon
1/8 tsp cloves
1/4 Cup dried cherries
Soak quinoa in cool water for ten minutes, strain, rinse and let drain for 20 minutes. Toast the quinoa in a sauce pan to remove excess liquid.
While the quinoa is draining, prepare the garbanzo beans. Preheat the oven to 400. Drain and dry the beans with a paper towel. Spread the beans on a cookie sheet and drizzle on 1 tablespoon olive oil. Coat the beans in the oil by stirring them around the cookie sheet. Sprinkle with salt. Toast in oven for 20 minutes. Remove from oven and set aside.
Mix the curry, cumin, cinnamon, cloves, garlic powder and 1/2 tsp salt together and whisk it in the vegetable broth. Add dried cherries to the broth and bring to a rapid boil.
Add the quinoa to the broth and turn down the heat to a simmer. Cover the saucepan, leaving space for ventilation, and let it simmer until the liquid is gone and the seeds show a white spot in the middle with a ring around them (like Saturn rings) About 20 minutes.
Fluff with a fork and place in a serving bowl. Toss quinoa together with the chickpeas and diced tomato. Enjoy!
This recipe was adapted from two sources, Steamy Kitchen's Crispy Roasted Chickpeas, and Eating Rules Fluffy Quinoa.
http://www.eatingrules.com/2011/10/how-to-make-fluffy-quinoa/
http://www.steamykitchen.com/10725-crispy-roasted-chickpeas-garbanzo-beans.html
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