Curried quinoa with chickpeas and almonds

Total Time
43 min
18 min
25 min
Quinoa is lower in carbohydrates than most grains and higher in protein, with a delicate flavor along the lines of couscous.


Cooked quinoa

½ cup(s)

Unsweetened orange juice

½ cup(s)


½ cup(s)

Curry powder

1½ tsp

Table salt

¾ tsp

Ground cumin

½ tsp

Ground allspice


Olive oil

1 tsp

Uncooked onion(s)

1 small, chopped


1 medium clove(s), minced

Cooked frozen peas and carrots

½ cup(s), thawed

Canned chickpeas

5 oz, (garbanzo beans), rinsed and drained

Sliced almonds

2 Tbsp, toasted

Black pepper

tsp, freshly ground

Golden seedless raisins

¼ cup(s)

Uncooked scallion(s)

2 medium, chopped


1 Tbsp, fresh, chopped

Orange zest

1 tsp, grated


  1. Combine the quinoa, orange juice, water, curry powder, 1/2 teaspoon of the salt, the cumin, and allspice in a medium saucepan; bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed, 12–15 minutes.
  2. Heat the oil in a nonstick skillet over medium-high heat. Add the onion, garlic, and peas and carrots; cook, stirring frequently, until slightly softened, about 3 minutes. Stir in the chickpeas and almonds; cook, stirring, about 2 minutes longer. Remove the skillet from the heat, then stir in the remaining 1/4 teaspoon salt and the pepper.
  3. Transfer the quinoa mixture to a large bowl. Stir in the raisins, scallions, cilantro, and orange zest; toss well. Stir in the chickpea mixture and serve at once or let the mixture cool to room temperature before serving. Yields 1 1/3 cup per serving.


Quinoa can be found in most health-food stores and some supermarkets. It is important to rinse quinoa under cold running water before cooking in order to remove its natural bitter coating.