Ingredients

• 2 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic
• 1 pinch cayenne
• 1/2 teaspoon cumin
• 2 cups baby carrots, peeled cut in 1/2 in. pieces (11 oz.)
• 1 (14 1/2 ounce) can garbanzo beans, rinsed and drained
• 2 cups reduced-sodium chicken broth or 2 cups vegetable broth
• 1 cup quinoa, rinsed for 2 minutes
• salt & freshly ground black pepper
• 1/4 cup chopped Italian parsley