CURRIED QUINOA WITH
2 1/2 cups vegetable stock
1 1/2 cups quinoa
teaspoon canola oil
3 cups chopped plum tomatoes
2 teaspoons curry
2 teaspoons minced garlic
1-19 ounce can chick-peas drained and
3/4 cup chopped fresh parsley or coriander
1/2 cup chopped green
salt and pepper
Bring 2 cups of the stock to boil.
in quinoa, cover and remove from heat; let stand for 5 minutes. In large
nonstick saucepan over medium high heat, heat oil. Stir in tomatoes, stock,
curry powder and garlic. Cook, stirring, until tomatoes begin to break up.
Stir in chick-peas; cook until heated through. Combine Quinoa, chick-pea
mixture, parsley and green onions.
Season to taste with salt and pepper.