1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
3/4 cup quinoa
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1 1/2 cups chicken stock (or vegetable stock)
1 (14 ounce) can garbanzo beans, drained and rinsed
1/2 cup toasted pine nuts (or slivered almonds)
1/2 cup golden raisins, soaked in hot water and drained (optional)
In a medium saucepan, heat olive oil over medium heat. Stir in onion and garlic and sauté 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, or until the quinoa is tender.
Remove quinoa from heat. Stir in the drained garbanzo beans, toasted pine nuts, and raisins.
Serve warm or cold.
YIELD: 4 servings