A quick and delicious side dish combining Mediterranean and Indian flavors.
1 tbs. coconut oil, raw, extra-virgin, organic
1 sml. onion, any type, organic
1 clove garlic, fresh, organic
3/4 c. quinoa, white, organic
1 1/2 tsp. curry powder, organic
1/2 tsp. sea salt, unrefined and pure
1/2 tsp. black pepper, ground, organic
1/2 tsp. cumin powder, organic
1/4 tsp. cinnamon, ground, organic
1 1/2 c. chicken stock, organic, free-range
14 oz. chickpeas, cooked, organic
1/2 c. pine nuts, raw, organic
1/2 c. raisins, organic
Stir together the coconut oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins. Serve warm or cold.