Spiced Quinoa
1 tablespoon Olive Oil
1 small Onion (chopped)
1 clove Garlic (minced)
3/4 cup Quinoa (rinsed)
1-1/2 teaspoons Curry Powder
1/2 teaspoon Sea Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Cumin
1/4 teaspoon Cinnamon
1-1/2 cups Vegetable or Chicken Stock (or water)
1 (14 oz.) can Garbanzo Beans (drained and rinsed)
1/2 cup Unsalted Peanuts
3/4 cup Raisins (soaked in hot water while quinoa is cooking and drained)
Stir together the olive oil, onion and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about five minutes.
Stir in the quinoa, spices, and chicken stock.
Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes or until the quinoa is tender.
Remove from heat, stir in the garbanzo beans, peanuts, and raisins.
Serve hot or cold. Four servings