Carrot Cake Quinoa

Carrot Cake Quinoa

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HealthyEatsWithLex 0

"Gluten-free and vegan! A great lunch for work. Healthy and delicious! Serve hot or cold."
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35 m servings 472 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 85.1g
  • 27%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 721 mg
  • 29%

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.


  • Prep

  • Cook

  • Ready In

  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.


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I liked it, easy to make and tasted good. Next time I think I will add more of the celery, carrot, chickpeas and raisin part of the recipe.

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