Directions:
- 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, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
- Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins. Serve warm or cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 755.4 Kcal (3163 kJ) | ||
| Calories from fat | 329.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.63g | 56% | |
|---|---|---|---|
| Cholesterol | 5.4mg | 2% | |
| Sodium | 887.7mg | 37% | |
| Potassium | 1203.97mg | 26% | |
| Total Carbs | 93.2g | 31% | |
| Sugars | 6.43g | 26% | |
| Dietary Fiber | 10.3g | 41% | |
| Protein | 22.08g | 44% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 7.5mg | 42% | |
| Calcium | 87.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 198.35 Kcal (830 kJ) | ||
| Calories from fat | 86.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.62g | 56% | |
|---|---|---|---|
| Cholesterol | 1.42mg | 2% | |
| Sodium | 233.08mg | 37% | |
| Potassium | 316.13mg | 26% | |
| Total Carbs | 24.47g | 31% | |
| Sugars | 1.69g | 26% | |
| Dietary Fiber | 2.7g | 41% | |
| Protein | 5.8g | 44% | |
| Vitamin C | 1.5mg | 9% | |
| Iron | 2mg | 42% | |
| Calcium | 22.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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