1 Tbsp. Extra Virgin Olive Oil
1 Small Onion, Chopped
1 Garlic Clove, Minced
3/4 Cup Quinoa
1 1/2 Tsp. Curry Powder
1/2 Tsp. Sea Salt
1/2 Tsp. Black Pepper
1/2 Tsp. Ground Cumin
1/4 Tsp. Cinnamon
1 1/2 Cups Bone & Marrow Broth
1 Can Chickpeas, Rinsed and Drained
1/2 Cup Toasted Pine nuts, Sunflower or Pumpkin Seeds
1/2 Cup Raisins, Soaked in Hot Water and Drained
1/4 Cup Chopped Parsley
Stir together the Olive Oil, Onion, and Garlic in a saucepan over medium heat until the Onion has softened, about 5 minutes.
Stir in the Quinoa, Curry Powder, Salt, Pepper, Cumin, Cinnamon, and Bone Broth.
Bring to a boil, the reduce heat to medium low, cover, and simmer 20 minutes until Quinoa is tender.
Once the Quinoa has finished cooking, stir in the drained Chickpeas, Toasted Nuts or Seeds, Raisins, and Parsley.
Serve warm or cold.