Spicy Carrot Quinoa

2 tbsp olive oil

1 tbsp fresh garlic, minced

1 pinch cayenne powder

1/2 tsp cumin

2 cups peeled baby carrots, cut in half-inch rounds

1 14-oz can garbanzo beans, drained and rinsed

2 cups reduced-sodium vegetable or chicken broth

1 cup quinoa, rinsed

salt & black pepper, to taste

1/4 cup chopped Italian parsley

Heat oil in large saucepan over medium-high heat.

Add garlic, cayenne, and cumin and stir for 30 seconds.

Add garbanzo beans, carrots, and broth, then bring to boil.

Add quinoa, cover and simmer for 30 minutes or until all liquid is absorbed.

Stir in parsley and season with salt and pepper as desired.