Author Notes
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.eatingrules.com/2011/10/how-to-make-fluffy-quinoa/
http://www.steamykitchen.com/10725-crispy-roasted-chickpeas-garbanzo-beans.html —Sarah Grace Ottati
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Ingredients
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1 cup
Quinoa
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1 1/2 cups
Vegetable broth
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15 ounces
Can garbanzo beans/chickpeas
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1
Roma tomato (diced)
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1/4 cup
Dried cherries
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1 tablespoon
Olive oil
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1 teaspoon
Salt
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1 teaspoon
Curry powder
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1/4 teaspoon
Cumin
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1/4 teaspoon
Garlic Powder
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1/8 teaspoon
Cinnamon
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1/8 teaspoon
Cloves
Directions
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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.
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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.
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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.
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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.
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Fluff quinoa with a fork and place into serving bowl. Toss in the roasted chickpeas and diced tomato. Enjoy!
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