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."
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Ingredients

40 m servings 420 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

26
  1. 35 Ratings

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Most helpful positive review

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...

Most helpful critical review

Did not really care for this even though I liked all the ingred. that went into it. The orange flavor was overpowering for my taste.

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!

Very delicious dish. As you can see from my picture I served it with sauteed Brussels sprouts and loved every bite. I used parsley instead of cilantro because that's what I had.

I used craisins instead of raisins and cut the amount down to 3/4 C. also added more than 1/4 C of walnuts. It is definitely a keeper, very yummy

I enjoyed this very much - yummy! Fam not crazy about grains. :-(

Mmmm...This is REALLY good! I liked all the raisins, even if my husband thought it was a bit heavy-handed with them. I used parsley, instead of cilantro. My only complaint was the lack of instru...

Somewhat odd combination of flavors (onion and raisins) but I thought it was very tasty and fairly simple to make as well.

Did not really care for this even though I liked all the ingred. that went into it. The orange flavor was overpowering for my taste.