Leery of health foods with names you can’t pronounce? Me too, which is why it took me so long to discover quinoa (pronounced keen-wah), otherwise known as the “Supergrain of the Future.”

What you’ll need to make quinoa pilaf with chickpeas, currants, and almonds

Here I’ve taken a page from the aromatic couscous dishes of North Africa, flavoring it with onions, garlic, chicken broth, and spices, then adding currants, chickpeas, and toasted almonds. It’s a terrific accompaniment to any simply prepared entrée…and it’s just as good cold for lunch or a picnic.

If you’re at all hesitant about using curry powder or cumin, not to worry…the flavors here are very mild and work well together. The currants and honey complement the spices with a touch of delicious sweetness, and the chickpeas and almonds add protein and crunch.

Give it a try. My husband loves it, and he has no idea how good it is for him.

Please find original recipe link here.