Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers

Ingredients

• 1/2 cup raisins
• cup warm water
• tablespoon olive oil
• small red onion, diced
• clove garlic, minced
• 1/2 teaspoon scurry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried cilantro
• 1/4 teaspoon ground ginger
• cup svegetable broth
• (15 ounce) can garbanzo beans, drained
• cup quinoa
• 1/2 cup diced roasted red peppers
• 1/4 cup toasted almonds
• salt to taste

Instructions

1. Soak raisins in 1 cup warm water in a bowl while you complete remaining steps.
2. 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.
3. 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.
4. Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.