PANTRY CURRIED QUINOA WITH GARBANZO BEANS AND ROASTED PEPPERS
This salad is easy to put together if you have a well-stocked pantry. Eat as a side dish with dinner and the leftovers make a great lunch!
Provided by blancdeblanc
Categories Salad Grains Quinoa Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 67.1 g, Fat 11.8 g, Fiber 9.7 g, Protein 12.9 g, SaturatedFat 1 g, Sodium 842.2 mg, Sugar 15.7 g
CHICKPEA CURRY WITH RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Cook the basmati rice according to the package instructions.
- Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.
- Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.
Nutrition Facts : Calories 534, Fat 22 grams, SaturatedFat 13 grams, Cholesterol 0 milligrams, Sodium 713 milligrams, Carbohydrate 79 grams, Fiber 5 grams, Protein 12 grams, Sugar 7 grams
PANTRY CURRIED QUINOA WITH GARBANZO BEANS AND ROASTED PEPPERS
This salad is easy to put together if you have a well-stocked pantry. Eat as a side dish with dinner and the leftovers make a great lunch!
Provided by blancdeblanc
Categories Quinoa Salad
Time 45m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 67.1 g, Fat 11.8 g, Fiber 9.7 g, Protein 12.9 g, SaturatedFat 1 g, Sodium 842.2 mg, Sugar 15.7 g
PAN-FRIED CURRIED CHICKPEAS
A snack that's quick, easy, delicious, AND healthy. What could be better?!
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 6
Steps:
- Drain chickpeas in a sieve or colander and rinse with water. Pat dry with paper towels.
- Melt coconut oil in a large saute pan over medium-high heat. Add chickpeas and salt. Give the pan a careful shake to distribute the chickpeas. Let cook for a couple of minutes without stirring, then gently shake the pan again or stir to turn the chickpeas and brown them on another side. Stir/shake every minute or so until browned on most sides and some of the chickpeas have split, about 7 minutes.
- Remove from heat and stir in the curry powder, cumin, and cayenne. Transfer to a plate lined with paper towels. Allow to cool for 5 minutes, then serve.
CURRIED QUINOA AND CHICKPEAS
Quinoa contains more protein than other grains, and that protein is of unusually high quality for a plant food. That makes this a great filling main dish and the blend of flavors and colors will bring everyone at the table back for more. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water and orange juice to a boil. Stir in chickpeas, tomatoes, red pepper, quinoa, onion, raisins and curry. Return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed., Remove from the heat; fluff with a fork. Sprinkle with cilantro.
Nutrition Facts : Calories 355 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 70g carbohydrate (20g sugars, Fiber 9g fiber), Protein 12g protein.
CURRIED COUSCOUS AND GARBANZO BEAN SALAD
Categories Salad Bean Ginger Onion Side Vegetarian Quick & Easy Feta Curry Summer Couscous Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes.
- Transfer couscous to large bowl. Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.
CURRIED GARBANZO BEANS
Curried Garbanzo Beans with Indian spices. This dish protein and fiber rich which will keep your tummies happy and satisfied.
Provided by karalinaluna
Categories Curries
Time 25m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Over medium-high heat, add oil to a medium-size frying pan. Once it's hot add your onions. Add a pinch or two of salt and let brown slightly for about 2-3 minutes, stirring occasionally.
- Add the garam masala, tikka masala, paprika, red chili flakes, and salt and pepper (to taste). Mix spices to evenly coat onions. Allow to cook for 2-3 minutes.
- Add in peas (they don't have to be thawed) and garbanzo beans. Again, stir to combine all ingredients.
- Lastly, add in coconut cream, veggie stock and tomato paste. Once everything as been stirred to combine, turn the heat down to medium-low and allow to simmer for 10 minutes while stirring occasionally.
CURRIED GARBANZO BEANS (CHICKPEAS)
This is quick and easy because it uses canned garbanzos (chickpeas). Serve with hot Basmati rice and naan bread.
Provided by Outta Here
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium-high heat.
- Fry mustard seeds in oil until they begin to pop. Add red pepper flakes and shallot and saute until shallot is soft.
- Add garbanzos, turmeric, cumin, ginger, salt and enough water to prevent sticking. Simmer for 15 minutes.
- Sprinkle with cilantro and serve.
CURRIED QUINOA SALAD
Quinoa is such a fantastic salad base-it's full of protein, it adds a nutty flavor, and it's the perfect vehicle to soak up any kind of dressing. If you like a little more heat, add more cayenne or curry to the dressing. -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 320mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges
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