Curried quinoa with chickpeas and almonds
6
Points®
Total time: 43 min • Prep: 18 min • Cook: 25 min • Serves: 2 • Difficulty: Easy
Quinoa is lower in carbohydrates than most grains and higher in protein, with a delicate flavor along the lines of couscous.
Ingredients
Cooked quinoa
½ cup(s)
Unsweetened orange juice
½ cup(s)
Water
½ cup(s)
Curry powder
1½ tsp
Table salt
¾ tsp
Ground cumin
½ tsp
Ground allspice
⅛ tsp
Olive oil
1 tsp
Onion
1 small, chopped
Garlic
1 clove(s), minced
Cooked frozen peas and carrots
½ cup(s), thawed
Canned chickpeas
5 oz, (garbanzo beans), rinsed and drained
Sliced almonds (unsalted, no oil or sugar added)
2 Tbsp, toasted
Black pepper
⅛ tsp, freshly ground
Golden seedless raisins
¼ cup(s)
Scallions
2 medium, chopped
Cilantro
1 Tbsp, fresh, chopped
Orange zest
1 tsp, grated
Instructions
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.
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