16 July 2011

Curry Chickpea Quinoa

SO I have to give someone else the credit for coming up with this recipe. I actually got it from the July 2011 issue of Taste of Home Healthy Cooking Recieving these magazines is actually what got me off my fanny and got me cooking even in the summer heat (I am really stingy and do not turn on my air conditioning unless it is making my kids uncomfortable). For those of you who are not familiar with quinoa, it is a very high protein grain that cooks up like rice or couscous.

This recipe took me 20 minutes from start to finish and its a good thing. My husband had to get to work and the cafeteria at his work is under construction, so hello brown bag! I had 25 minutes to get him out the door and luckily, I had a leftover bbq chicken breast in the fridge and some carrots for the veggie, but he needs something substantial to help fill him up...enter todays recipe!!!

Curry Chickpea Quinoa

1 1/2 cups water

1/2 cup orange juice

1 (15 oz) can chickpeas, drained and rinsed

2 medium tomatoes, shopped

1 medium bell pepper, julienned

1 cup quinoa, rinsed

1 small red onion, finely chopped (I left this out as my husband does not like onions)

1/2 cup raisins or craisins

1 tsp curry powder

1/2 cup minced fresh cilantro

In a large saucepan, bring water and juice to a boil. Stir in chickpeas, tomatoes, pepper, quinoa, onion, raisins, and curry. Return to a boil. Reduce heat and cover. Let simmer for 15-20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Sprinkle with cilantro.

This healthy side makes 8 servings (3/4 cups each) and has 178 calories, 2.5 g fat, 0 cholesterol, 78 mg sodium, 35 g carbohydrates; 4.5 g fiber and 6 g protein.