Hubby and I both enjoyed this recipe. Very nice blend of spices. I used two cloves of garlic for added flavor. I didn't have raisins so I used currants and they worked very well. I suggest using a little less than 2 cups of broth. My quinoa was done and there was still quite a bit of liquid left which led to a bit of a mushy texture. The only change I would make is to use fresh cilantro. The 1/2 tsp of dried cilantro added no flavor. I loved the roasted red peppers mixed in and the crunch from the almonds. This quinoa would also be good served cold the next day.
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It was weak - definitely needs more spices. Also the texture is a bit gloopy. It has potential I like the concept but imo it's poorly executed.
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Hubby and I both enjoyed this recipe. Very nice blend of spices. I used two cloves of garlic for added flavor. I didn't have raisins so I used currants and they worked very well. I suggest using a little less than 2 cups of broth. My quinoa was done and there was still quite a bit of liquid left which led to a bit of a mushy texture. The only change I would make is to use fresh cilantro. The 1/2 tsp of dried cilantro added no flavor. I loved the roasted red peppers mixed in and the crunch from the almonds. This quinoa would also be good served cold the next day.
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Outstanding flavors. After the allotted time there was extra liquid as mentioned by another reviewer I left the pot on med-low with the lid off and evaporated the extra stirring a few times. Roasted my own peppers and a couple heads of garlic then squeezed a few cloves into the dish since we love garlic. The crunch of the nuts is necessary for some variation so if you don't prefers nuts maybe add something else with some crunch. Served cold this would be great with diced cucumber. I also thought it could be brightened up just a bit so we served with crumbled feta atop. Will definitely make this again and look forward to having cold leftovers.
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I really liked this recipe. My kids thought it was ok. Next time to make it more kid friendly I will use dried cherries and sunflower seeds instead of raisins and nuts. I also sauteed bell pepper with the onion (yellow) instead of using roasted pepper. Will definately make again.
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This is so much better than I could have imagined. I used water because I didn't have broth bottled roasted peppers and frozen cilantro. I also added a large sliced portabello mushroom to the onions in the beginning and you couldn't detect it later on. Its a great side dish and meal and I'm seriously considering adding it to the Thanksgiving table (the raisins remind me of stuffing for some reason!). I increased the seasonings slightly and I would add carrots next time. Thank you so much!
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This is the first dish with quinoa I've made. Only change was to halve the recipe to 2 servings (these were generous as a side could have been 3 to 4) add chopped mushrooms to saute used dried cranberries. Ate a serving hot and felt like the flavor was unremarkable the cranberries and almond redeemed it and wished i had added more. However I couldn't put it down. The next day I ate it cold and wow. The flavors had melded with just a touch of sweetness. While eating quinoa left me picking birdseed from my teeth the flavors in this dish served cold are worth it. Going on my summer meal rotation
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different way to eat quinoa but you have to like curry. my 2 year old liked it 5 year old did not. I thought it was pretty yummy. followed recipe exactly.
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It was weak - definitely needs more spices. Also the texture is a bit gloopy. It has potential I like the concept but imo it's poorly executed.
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Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers
Servings Per Recipe: 4 Calories: 414.8
% Daily Value *
protein:
12.9g
26 %
carbohydrates:
67.1g
22 %
dietary fiber:
9.7g
39 %
sugars:
15.7g
fat:
11.8g
18 %
saturated fat:
1g
5 %
vitamin a iu:
1667.8IU
33 %
niacin equivalents:
1.7mg
13 %
vitamin b6:
0.4mg
26 %
vitamin c:
19.7mg
33 %
folate:
55.2mcg
14 %
calcium:
82.1mg
8 %
iron:
2.5mg
14 %
magnesium:
57.2mg
20 %
potassium:
392.3mg
11 %
sodium:
842.2mg
34 %
thiamin:
0.1mg
8 %
calories from fat:
106.3
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Hubby and I both enjoyed this recipe. Very nice blend of spices. I used two cloves of garlic for added flavor. I didn't have raisins so I used currants and they worked very well. I suggest using a little less than 2 cups of broth. My quinoa was done and there was still quite a bit of liquid left which led to a bit of a mushy texture. The only change I would make is to use fresh cilantro. The 1/2 tsp of dried cilantro added no flavor. I loved the roasted red peppers mixed in and the crunch from the almonds. This quinoa would also be good served cold the next day.
Outstanding flavors. After the allotted time there was extra liquid as mentioned by another reviewer I left the pot on med-low with the lid off and evaporated the extra stirring a few times. Roasted my own peppers and a couple heads of garlic then squeezed a few cloves into the dish since we love garlic. The crunch of the nuts is necessary for some variation so if you don't prefers nuts maybe add something else with some crunch. Served cold this would be great with diced cucumber. I also thought it could be brightened up just a bit so we served with crumbled feta atop. Will definitely make this again and look forward to having cold leftovers.
I really liked this recipe. My kids thought it was ok. Next time to make it more kid friendly I will use dried cherries and sunflower seeds instead of raisins and nuts. I also sauteed bell pepper with the onion (yellow) instead of using roasted pepper. Will definately make again.
This is so much better than I could have imagined. I used water because I didn't have broth bottled roasted peppers and frozen cilantro. I also added a large sliced portabello mushroom to the onions in the beginning and you couldn't detect it later on. Its a great side dish and meal and I'm seriously considering adding it to the Thanksgiving table (the raisins remind me of stuffing for some reason!). I increased the seasonings slightly and I would add carrots next time. Thank you so much!
This is the first dish with quinoa I've made. Only change was to halve the recipe to 2 servings (these were generous as a side could have been 3 to 4) add chopped mushrooms to saute used dried cranberries. Ate a serving hot and felt like the flavor was unremarkable the cranberries and almond redeemed it and wished i had added more. However I couldn't put it down. The next day I ate it cold and wow. The flavors had melded with just a touch of sweetness. While eating quinoa left me picking birdseed from my teeth the flavors in this dish served cold are worth it. Going on my summer meal rotation
different way to eat quinoa but you have to like curry. my 2 year old liked it 5 year old did not. I thought it was pretty yummy. followed recipe exactly.
