Stir together the olive oil, onion and garlic in a saucepan over
medium heat until the onion is soft. 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 for 20
minutes.
Once the quinoa has finished cooking, stir in the drained garbanzo
beans, pine nuts, raisins and olives. Serve warm or cold.
Originally Submitted
9/16/2013
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