Pantry Curried Quinoa With Garbanzo Beans And Roasted Peppers Recipes

Steps:

• Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.

Steps:

• Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
• Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.

Steps:

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

Steps:

• In a small saucepan, combine first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; let stand, covered, 15 minutes. Transfer to a large bowl; cool slightly., Add tomatoes, cucumber and onion to quinoa. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until cold, about 2 hours. Stir before serving.