Quinoa with Carrots and Raisins23 Reviews
- Prep: 10 min
- Cook: 25 min
- Ready In: 40 min
“A sweet and spicy quinoa dish that's perfect for fall. Works well as either a main or side dish.” - by jenw
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 420 cal
- 15.3 g
- 66.1 g
Based on a 2,000 calorie diet
Reviews (23)Rate This Recipe
"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 quinoa on t..." See moreop and sprayed it then stirred, then added the juice/water. I had no walnuts so i toasted pecans instead, they were perfect! I used half the amount of raisins and still though they were a bit much. Next time I will cut back some more and add extra spice 1Tbsp was not enough for us. All in all, excellent!"
"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 the gr..." See moreoup. I didn't have walnuts, but would add them next time, it would take it up a notch. Be prepared for your house to smell wonderful as an added bonus!"
Cranberry and Cilantro Quinoa Salad
Robin's Quinoa with Mushrooms and Spinach
Just swipe to see more like this.