Curried Quinoa With Cherries And Roasted Chickpeas

1. 1

   Soak the quinoa in cool water for ten minutes. Strain, rinse and let drain for 20 minutes. Lightly toast the quinoa in a saucepan to remove excess liquid. Remove from the pan and set aside.

2. 2

   While the quinoa is draining, prepare the garbanzo beans. Preheat the oven to 400 degrees F. Drain and dry the beans with a paper towel. Toss them with the olive oil and 1/2 tsp of salt and place them on a cookie sheet. Let them roast in the oven for 15 minutes. When it's finished roasting remove them from the oven and set them aside in a separate dish, keeping them as warm as possible.

3. 3

   Mix the curry, cumin, cinnamon, cloves, garlic powder and 1/2 tsp salt together and whisk it in the vegetable broth in a saucepan. Add the dried cherries to the broth and bring to a rapid boil.

4. 4

   Add the quinoa to the broth and turn down the heat to a simmer. Cover the saucepan, leaving a little bit open for ventilation, and let it simmer until the liquid is no longer visible and the seeds show a white center spot with a ring around them (like saturn's rings) This should take about 20 minutes.

5. 5

   Fluff quinoa with a fork and place into serving bowl. Toss in the roasted chickpeas and diced tomato. Enjoy!

* Per serving · 4 servings · Values may vary.