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Nutrition Facts
Serving Size 1 (342g) Recipe makes 4 servings
Calories 388
Calories from Fat 101		(26%)
Amount Per Serving		%DV
	Total Fat 11.3g	17%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 6.2g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 405mg		16%
Potassium 782mg		22%
Total Carbohydrate 60.4g		20%
	Dietary Fiber 8.4g	33%
	Sugars 3.3g
Protein 13.8g		27%
detailed view... how is this calculated?

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⁽⁹⁾ RATE IT NOW Print Recipe

By: Geema
Aug 15, 2003

You must try this wonderful combination of flavors. It provides lots of protein for vegetarians, but it's also a great side dish for a simple grilled meat entree. I think you could substitute rice for the qunioa if it's not available to you. The next time I make this, I think I'm going to stir in some fresh chopped spinach just before serving instead of the parsley.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 pinch cayenne
1/2 teaspoon cumin
2 cups baby carrots, peeled cut in 1/2 in. pieces (11 oz.)
1 (14 1/2 ounce) can garbanzo beans, rinsed and drained
2 cups reduced-sodium chicken broth or vegetable broth
1 cup quinoa, rinsed for 2 minutes
salt & freshly ground black pepper
1/4 cup chopped Italian parsley

Directions

1
Heat oil in large saucepan over medium-high heat.
2
Add garlic, cayenne, and cumin and stir 30 seconds.
3
Add carrots, garbanzos, and broth and bring to boil.
4
Add quinoa and simmer, covered, 30 minutes or until quinoa has absorbed all liquid.
5
Season with salt and pepper and stir in parsley.

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Featured Reviews for This Recipe

From: Maito

On Jul 10, 2009

I first toasted and then rinsed the quinoa before making this recipe. After reading the reviews I wondered if I should add more to the dish, so I doubled the cumin and added an onion, browned. We thought it was good like that, but it was even better after I added a little Madras Curry Powder and squeezed lemon over it. The flavors blend well and it is a really nice healthy and balanced meal all by itself. The dish was done in 25 minutes.

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From: gingersnap

On Nov 25, 2008

Yum! DH requested it again after Thanksgiving. Thanks for a great recipe

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From: Hannah_phi

On Apr 28, 2005

I loooove quinoa and this dish was not a disappointment. I used more garlic and cayenne than the recipe called for. I also used fresh thyme, rather than parsley because that was what I had on hand. I think if I make it again I would add onion as well. This recipe is versatile, so it can be adjusted to fit one's tastes and pantry.

4 people found this review helpful

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