Carrot, Chickpea and Quinoa Melange |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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You must try this wonderful combination of flavors. It provides lots of protein for vegetarians, but it's also a great side dish for a simple grilled meat entree. I think you could substitute rice for the qunioa if it's not available to you. The next time I make this, I think I'm going to stir in some fresh chopped spinach just before serving instead of the parsley. Ingredients:
2 tablespoons extra virgin olive oil |
1 tablespoon minced garlic |
1 pinch cayenne |
1/2 teaspoon cumin |
2 cups baby carrots, peeled cut in 1/2 in. pieces (11 oz.) |
1 (14 1/2 ounce) can garbanzo beans, rinsed and drained |
2 cups reduced-sodium chicken broth or 2 cups vegetable broth |
1 cup quinoa, rinsed for 2 minutes |
salt & freshly ground black pepper |
1/4 cup chopped italian parsley |
Directions:
1. Heat oil in large saucepan over medium-high heat.
2. Add garlic, cayenne, and cumin and stir 30 seconds.
3. Add carrots, garbanzos, and broth and bring to boil.
4. Add quinoa and simmer, covered, 30 minutes or until quinoa has absorbed all liquid.
5. Season with salt and pepper and stir in parsley.
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