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!

Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
10 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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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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Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/11/2012
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. Read More
(15)

Most helpful critical review

Rating: 3 stars
07/05/2019
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. Read More
54 Ratings
  • 5 star values: 32
  • 4 star values: 21
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/11/2012
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. Read More
(15)
Rating: 4 stars
12/26/2014
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. Read More
(8)
Rating: 4 stars
01/22/2013
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. Read More
(7)
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Rating: 4 stars
10/17/2014
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! Read More
(2)
Rating: 5 stars
08/14/2012
This was delicious! I didn't have a few ingredients like the cilantro ginger or almonds but it was delicious either way! Read More
(2)
Rating: 4 stars
11/16/2012
Very good! I doubled spice but I loved and family liked. Read More
(1)
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Rating: 5 stars
03/26/2016
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 Read More
(1)
Rating: 4 stars
03/06/2013
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. Read More
(1)
Rating: 5 stars
08/25/2014
Made it just like it says and it turned out amazing! Think I might add a few more peppers and raisins next time. Read More
(1)
Rating: 3 stars
07/05/2019
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. Read More
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