Ingredients
1tbspbutter
1tbspolive oil
1cupyellow onions
1clovegarlic,minced
1cuppre washed quinoa,(if not pre-washed, follow package instructions for rinsing)
2cupslow sodium chicken broth
¼tspcurry powder
¼tspcumin
½tspsalt
⅛tspcayenne pepper
¼cupcurrants
½cupchick peas,canned, rinsed and drained
¼cupalmonds,(plus 2 tbsp), sliced, lightly toasted if desired
½tsphoney
Preparation
Melt the butter and olive oil over medium-low heat in a medium pan. Add the onions and cook for about 5 minutes until soft and translucent.
Add the garlic and cook 1 minute more. Add the quinoa and cook, stirring constantly, for about 2 minutes. Add the chicken broth, curry powder, cumin, salt, cayenne, currants, and chickpeas, and bring to a gentle boil.
Cover tightly with a lid and turn the heat down to a simmer; cook for about 15 minutes until quinoa is done.
Add the honey and almonds, stir and fluff with a fork, then season to taste with salt if necessary.
