Quinoa with Carrots and Raisins

Quinoa with Carrots and Raisins

26
jenw 1

"A sweet and spicy quinoa dish that's perfect for fall. Works well as either a main or side dish."

Ingredients

40 m {{adjustedServings}} servings 420 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 66.1g
  • 21%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a large saucepan over medium heat. Cook and stir onion, carrots, raisins, and pumpkin pie spice until onion becomes golden, about 5 minutes. Stir in quinoa and cilantro and allow to toast for a few minutes. Pour orange juice and water in and stir well, bringing to a boil. Reduce heat cook until all the liquid is absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes, then add walnuts. Fluff with a fork and serve.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

26
  1. 34 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Very good, I'm on weight watchers so I modified the recipe some to start. I cut out the olive oil completely! Sprayed my pan with some olive oil spray and fried the veggies, poured the dry quino...

I followed the advice in other reviews and omitted the cilantro (my husband hates), and halved the pumpkin pie spice. It was a big hit at a church gathering, especially with the vegetarians in ...

This recipe is very good. Very flavorful! I omitted the onion (because I'm breastfeeding) and the cilantro (I'm not a fan). It still was fabulous!