Gingered Quinoa with Garbanzo Beans (Alkaline, GF, Vegan)

Quinoa is great tasting and great for you. It's a gluten-free whole grain, but it isn't actually a grain at all, its the seed from a goosefoot plant (which is related to spinach). It contains potassium, magnesium and manganese. Of these three minerals, magnesium is one of the most common mineral deficiencies in the body. Magnesium helps regulate the absorption of calcium, energy production and aids with muscle contraction. When comparing Quinoa VS Brown Rice quinoa is the winner.
I used sprouted the garbanzo beans (chickpeas) for 2 days. Why sprout? Well, one reason is that it neutralizes the enzyme inhibitors present in dry grains, seeds and legumes, and starts the production of numerous beneficial enzymes.. How to sprout? Click on the link & there are directions.

my sprouted garbanzo beans

finished product

8 servings, about 1/2 cup each

1 tablespoon extra-virgin olive oil
1/2 teaspoon cumin seeds
1 tablespoon gingerroot, minced or grated
2 teaspoons curry powder
2 1/4 cups water
1 cup quinoa
1 1/2 cups sprouted garbanzo beans
1 tomato, diced
1 packet stevia
1/2 teaspoon salt
black pepper, to taste
1/3 cup chopped fresh cilantro

Heat oil in a medium pot and add cumin seeds. Heat until the seeds start to pop. Add in ginger and stir until it becomes fragrant, then add in the curry powder, heat for another 30 seconds while stirring. Put in 2 cups water, diced tomato, stevia, and salt. Bring to boil, add garbanzo beans & quinoa. Then turn down the heat to a low simmer, cover with a lid. Cook for about 30 min, (or until all the moisture is gone) stirring every 5-10 min. After all the moisture is gone and quinoa is cooked, take off heat and leave lid off to cool for 5 min, then add in chopped cilantro.
*This recipe really goes great with Spicy Cilantro Pesto put over the top of it!!