Quinoa with Carrots and Raisins Recipe - Allrecipes.com
Quinoa with Carrots and Raisins Recipe
  • READY IN 40 mins

Quinoa with Carrots and Raisins

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2012

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 top 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!

Most Helpful Critical Review
Feb 16, 2010

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.

Nov 09, 2009

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 group. 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!

Aug 28, 2009

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!

Nov 23, 2009

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.

Mar 09, 2010

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

Dec 02, 2009

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

Jan 10, 2011

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 instruction whether or not to keep it covered. I ended up, towards the end, covering it and adding a few extra minutes to the cooking time. It was my first time using this grain, and I learned the little balls become clearish with a white center and then little "tail-like" sprouts appear. It's a keeper, and I'm so glad I used this recipe as my first with this new food.


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  • Calories
  • 420 kcal
  • 21%
  • Carbohydrates
  • 66.1 g
  • 21%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 15.3 g
  • 24%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 8.8 g
  • 18%
  • Sodium
  • 26 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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