Carrot Cake Quinoa recipe

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Ingredients

4 cups water
1 cup quinoa
¾ cup amaranth
¼ cup wild rice
2 teaspoons ground cumin
1 teaspoon salt
2 stalks celery, diced
1 large carrot, grated
½ cup canned chickpeas (garbanzo beans)
½ cup raisins
1 tablespoon olive oil
1 clove garlic, minced
salt and ground black pepper to taste

Nutrition Info

471.7 calories
carbohydrate: 85.1 g
cholesterol: : -
fat: 9.2 g
fiber: 10 g
protein: 15.4 g
saturatedFat: 1.5 g
servingSize: -
sodium: 721.3 mg
sugar: 14.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water, quinoa, amaranth, wild rice, cumin, and 1 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until grains are tender and water has been absorbed, 20 to 25 minutes. Let stand for 5 minutes.

  2. Mix celery, carrot, chickpeas, raisins, olive oil, garlic, salt, and pepper together in a bowl, add grain mixture and mix well.

Recipe Yield

4 servings

Recipe Note

Gluten-free and vegan! A great lunch for work. Healthy and delicious! Serve hot or cold.

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