Quinoa with Carrots and Raisins recipe

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Ingredients

¼ cup olive oil
1 yellow onion, diced
2 carrots, grated
1 ¼ cups raisins
1 tablespoon pumpkin pie spice
1 ½ cups quinoa
¾ cup chopped cilantro
1 ½ cups orange juice
1 ½ cups water
¼ cup chopped walnuts

Nutrition Info

419.5 calories
carbohydrate: 66.1 g
cholesterol: : -
fat: 15.3 g
fiber: 5.9 g
protein: 8.8 g
saturatedFat: 2 g
servingSize: -
sodium: 26.5 mg
sugar: 27.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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

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