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

 

*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.