This is my favorite way to prepare quinoa as a side dish for dinner. You can switch it up by adding green peas instead of chickpeas, or dried currants instead of dried cherries. I have also used couscous instead of quinoa when I was in a hurry.
This recipe was adapted from two sources, Steamy Kitchen's Crispy Roasted Chickpeas, and Eating Rules Fluffy Quinoa.
http://www.steamykitchen.com/10725-crispy-roasted-chickpeas-garbanzo-beans.html —Sarah Grace Ottati
1 1/2 cups
Can garbanzo beans/chickpeas
Roma tomato (diced)
In This Recipe
Soak the quinoa in cool water for ten minutes. Strain, rinse and let drain for 20 minutes. Lightly toast the quinoa in a saucepan to remove excess liquid. Remove from the pan and set aside.
While the quinoa is draining, prepare the garbanzo beans. Preheat the oven to 400 degrees F. Drain and dry the beans with a paper towel. Toss them with the olive oil and 1/2 tsp of salt and place them on a cookie sheet. Let them roast in the oven for 15 minutes. When it's finished roasting remove them from the oven and set them aside in a separate dish, keeping them as warm as possible.
Mix the curry, cumin, cinnamon, cloves, garlic powder and 1/2 tsp salt together and whisk it in the vegetable broth in a saucepan. Add the 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 a little bit open for ventilation, and let it simmer until the liquid is no longer visible and the seeds show a white center spot with a ring around them (like saturn's rings) This should take about 20 minutes.
Fluff quinoa with a fork and place into serving bowl. Toss in the roasted chickpeas and diced tomato. Enjoy!