This was the type of meal where I was crossing my fingers the entire time I was cooking it, unsure if I would like it. Of course it sounded very intriguing when I came across the original blogger’s post which is why I decided to make it. But I was totally doubting that cinnamon and raisins would work in a savory dish. So it is definitely a combination of things that I wouldn’t have put together on my own but they actually combined very nicely in the end.
Quinoa with Chickpeas, Sweet Potato, and Raisins
Inspired by: Eats Well with Others
1 tbsp olive oil
1 small onion, diced
1 tbsp garlic, minced
1 tbsp fresh ginger, minced
1/2 tsp ground cumin
1 tbsp red curry paste
1/2 tsp ground cinnamon
1 cup quinoa
2.5 cups vegetable or chicken broth
1 can chickpeas, drained
1 tbsp honey
1/4 cup golden raisins
1 large sweet potato, cooked and diced (can use butternut squash)
1 tbsp dried basil (or cilantro) – optional
Heat the oil in a large pot. Add the onion and saute until tender, about 5 minutes. Add the garlic, ginger, cumin, cinnamon, and curry paste. Cook another minute.
Add the quinoa, broth, chickpeas, honey, and raisins. Bring to a boil and then simmer, covered, for 10 minutes.
Add the sweet potato and continue to simmer, covered, for another 10 minutes.
Top with basil or cilantro if desired. Add salt and pepper to taste.