Carrot, Chickpea and Quinoa Melange

photo by Sarah_Jayne


- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4
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 2 cups vegetable broth
- 1 cup quinoa, rinsed for 2 minutes
- salt & freshly ground black pepper
- 1⁄4 cup chopped Italian parsley
directions
- Heat oil in large saucepan over medium-high heat.
- Add garlic, cayenne, and cumin and stir 30 seconds.
- Add carrots, garbanzos, and broth and bring to boil.
- Add quinoa and simmer, covered, 30 minutes or until quinoa has absorbed all liquid.
- Season with salt and pepper and stir in parsley.
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Reviews
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This was a great easy recipe for a yummy and nutritious dish. We like a little more flavor and spice to our food, so I made these changes to suit our tastes: 1 tsp chili powder, 2 tsp cumin, doubled the garlic, and used chopped cilantro instead of parsley. You could definately mix in other veggies like broccoli, peas, green beans, etc, or use a different type of bean. I used this as a side dish with salmon cakes for my husband and I put some in a warmed piece of galic naan with greek yogurt for myself. I will definatly make this again! Thanks alot!
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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 Recipe #174350 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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Now this is the kind of food I love! I found this to be a really great tasting recipe and it will be something I make often from now on. The only changes I made was that I didn't use the oil but a fat free cooking spray instead (I am counting fat grams) and I found out that I ran out of cumin and didn't know it and instead used a medium strength curry powder which had cumin as an ingredient. We had it as a side dish with chicken breasts but I could have had this on its own. Thank you for such a tasty and healthy recipe.
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RECIPE SUBMITTED BY
Geema
Naples, 87
<p>Life often interupts our comfortable routines in very unexpected ways and in the past three years I've certainly faced some challenges. As a health nut who ate mostly vegetarian I was beyond shocked to discover that I was diabetic. <img title=Yell src=../tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> I shouted and rebelled and cried. But the good news is that I can control my glucose levels simply by eating very low carb. What a complete turn around it was to pass up all my high carb vegetarian foods like grains, and veggies and embrace meat! <img title=Surprised src=../tiny_mce/plugins/emotions/img/smiley-surprised.gif border=0 alt=Surprised /> I've adjusted to this limited diet and thanks to Zaar can eat a nice variety of healthful meals.</p>
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