Spiced Quinoa

Don't you love it when you find a recipe in passing and it turns out to be one of your staples? I came across this recipe about a year ago at All Recipes and since then I have made it at least a handful of times. I always have the ingredients to make this on hand so that I can make it whenever I get a craving for it. I even made it with white rice before when I ran out of quinoa. Now, although I highly recommend that you use the quinoa, if you cannot find it or it is too expensive in your area, rice will be an okay substitute.


Now you may notice that the pictures don't look the same. That is because they were taken at different times. One is made with golden raisins and the other is your every day raisin. Both of which work just fine. If you are a fan of Moroccan or even curried food then chances are that you will enjoy this. With the cinnamon and curry powder, it really takes your taste buds on a vacation. Which is probably why I love it so much.

• 1 Tbsp. oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 3/4 c. quinoa
• 1 1/2 tsp. curry powder
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. cumin
• 1/4 tsp. cinnamon
• 1 1/2 c. vegetable stock
• 1 (14 oz) can garbanzo, drained and rinsed
• 1/2 c. toasted pine nuts
• 1/2 c. raisins

1. 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, raisins, and vegetable stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
2. Once the quinoa has finished cooking, stir in the drained garbanzo beans, and toasted pine nuts. Serve warm or cold.

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