Skip to main content

Extension

Open Main MenuClose Main Menu

Make this quick and easy dish while dirtying up only one pan.

 

 

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup sweet onion, finely chopped
  • 2 cloves garlic, minced
  • 7-1/2 cups fat free, low-sodium chicken broth
  • 1 14-1/2 ounce can no-salt-added diced tomatoes
  • 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
  • 1/3 cup chopped dried apricots
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 cup uncooked quinoa
  • Parsley or cilantro, chopped (optional)

 

Directions

  1. Heat oil and butter in a large sauce pan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and sauté 30 seconds more.
  2. Add broth, tomatoes, beans, apricots, lemon juice, sugar, cumin and salt. Bring to a simmer and cook, uncovered, 10 minutes. Add quinoa, bring to a boil, reduce heat to a simmer and cook, covered, 15 minutes or until quinoa is soft.
  3. Garnish with parsley or cilantro if desired.

 

Serves 5

 

Nutrition Facts  
Serving Size: 1  
Servings per Recipe: 5  
   
Amount per Serving  
Calories: 254 Calories from Fat trace
  % Daily Value *
Total Fat: 7 g 11%
Saturated Fat: 2 g 10%
Cholesterol: 6 mg 2%
Sodium: 826 mg 34%
Total Carbohydrate: 37 g 12%
Dietary Fiber: 6 g 25%
Protein: 11 g  
Vitamin A 24%
Vitamin C 23%
Calcium 9%
Iron 20%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Back To Top
MENUCLOSE