Curried Quinoa and Chickpeas

In the summertime I'm always on the lookout for recipes that don't require the oven. This one cooks up really quickly on the stove and is sooo nutritious! I love all the different flavors, and I think even people that don't love strong curry flavor will enjoy this--it's pretty mild tasting. Leftovers are even better and can be eaten hot or cold.

Curried Quinoa and Chickpeas

Source: Taste of Home

Ingredients

1-1/2 cups water

1/2 cup orange juice
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
2 medium tomatoes, seeded and chopped
1 medium sweet red pepper, julienned
1 cup quinoa, rinsed
1 small red onion, finely chopped
1/2 cup raisins
1 teaspoon curry powder

1/2 teaspoon salt, optional (this is my addition--I thought it was too bland without it!)
1/2 cup minced fresh cilantro

Directions

In a large saucepan, bring water and orange juice to a boil. Stir in chickpeas, tomatoes, red pepper, quinoa, onion, raisins and curry. Return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed.

Remove from the heat; fluff with a fork. Sprinkle with cilantro. Yield: 4 servings.