Originally from AllRecipes.
- 1 tbsp olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- ¾ cup red quinoa
- 1½ tsp curry powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp cumin
- ¼ tsp cinnamon
- 1½ cups chicken stock
- 1 14-oz can chickpeas, drained and rinsed
- ½ cup toasted pine nuts
- ½ cup golden raisins, soaked in hot water 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 5 minutes.
Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock.
Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
Once the quinoa has finished cooking, stir in the drained chickpeas, toasted pine nuts, and raisins. Serve warm or cold.