Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers

½ cup raisins

1 cup warm water

1 tablespoon olive oil

1 small red onion, diced

1 clove garlic, minced

1 ½ teaspoons curry powder

½ teaspoon ground cumin

½ teaspoon dried cilantro

¼ teaspoon ground ginger

2 cups vegetable broth

1 (15 ounce) can garbanzo beans, drained

1 cup quinoa

½ cup diced roasted red peppers

¼ cup toasted almonds

salt to taste

Soak raisins in 1 cup warm water in a bowl while you complete remaining steps.

Heat olive oil in large saucepan over medium heat. Cook and stir onion and garlic until onion has softened and turned translucent, about 5 minutes. Stir in curry powder, cumin, cilantro, and ginger and cook until fragrant, about 30 seconds.

Stir in vegetable broth, garbanzo beans, and quinoa. Bring to a boil, then reduce heat to medium-low heat, cover, and simmer until quinoa is tender, about 20 minutes.

Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.