Rating: 4.5 stars
55 Ratings
  • 5 star values: 33
  • 4 star values: 21
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak raisins in 1 cup warm water in a bowl while you complete remaining steps.

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  • 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.

  • 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.

  • Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.

Nutrition Facts

415 calories; protein 12.9g; carbohydrates 67.1g; fat 11.8g; sodium 842.2mg. Full Nutrition
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