Best 8 Carrot Quinoa Recipes

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**Carrot Quinoa: A Nutritious and Flavorful Dish for Health-Conscious Individuals**

Carrot quinoa is a delightful dish that combines the goodness of carrots and quinoa, resulting in a wholesome and flavorful meal. This vegan and gluten-free dish is packed with essential nutrients, making it an excellent choice for health-conscious individuals seeking a balanced diet. The vibrant orange carrots provide a rich source of beta-carotene, which converts to vitamin A in the body and supports eye health. Quinoa, an ancient grain, is a complete protein, meaning it contains all nine essential amino acids. It is also a good source of fiber, iron, and magnesium. This recipe collection offers various culinary creations centered around carrot quinoa, each with unique flavors and textures to tantalize your taste buds. From savory main courses to refreshing salads and delectable desserts, there's something for every palate and occasion.

Let's cook with our recipes!

QUINOA AND CARROT KUGEL



Quinoa and Carrot Kugel image

A request from a reader for a quinoa and carrot kugel inspired this week of recipes. I have no idea if this caraway-scented version resembles the kugel she enjoyed at a reception (see the variation below for one that might resemble it more), but it was a big hit in my household

Provided by Martha Rose Shulman

Categories     casseroles, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1/2 medium onion, finely chopped
1/2 cup quinoa
1 1/4 cups water
Salt to taste
1 pound carrots, peeled and cut into 3-inch-long sticks
1/2 cup low-fat cottage cheese
3 eggs
1 scant teaspoon caraway seeds, lightly crushed
Freshly ground pepper

Steps:

  • Heat 1 tablespoon of the olive oil in a medium saucepan and add the onion. Cook, stirring, until the onion is just about tender, 3 to 5 minutes, and add the quinoa. Cook, stirring, for another 2 to 3 minutes, until the quinoa begins to smell toasty and the onion is tender. Add the water and salt to taste and bring to a boil. Add the carrots, cover, reduce the heat and simmer 15 to 20 minutes, until the quinoa and carrots are tender and the grains display a threadlike spiral. Uncover and use tongs to transfer the carrot sticks to a bowl. If any water remains in the pot, drain the quinoa through a strainer, then return to the pot. Place a dish towel over the pot, then return the lid and let sit undisturbed for 10 to 15 minutes
  • Meanwhile, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin
  • In a food processor fitted with the steel blade, purée the cooked carrots. Scrape down the sides of the bowl, add the cottage cheese and purée until the mixture is smooth. Add the eggs, salt (I suggest about 1/2 teaspoon), pepper and caraway, and purée until smooth. Scrape into a large mixing bowl. Add the quinoa and mix together thoroughly. Scrape into the oiled baking dish. Drizzle the remaining oil over the top and place in the oven
  • Bake 40 to 45 minutes, until the top is lightly browned. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature, cut into squares or wedges

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 451 milligrams, Sugar 5 grams, TransFat 0 grams

CARROT QUINOA



Carrot Quinoa image

I was experimenting with quinoa and I came up with this tasty dish full of vegetables.

Provided by rachimama21

Categories     Side Dish     Grain Side Dish Recipes

Time 53m

Yield 4

Number Of Ingredients 10

¼ cup olive oil
5 carrots, shredded
2 red bell peppers, diced
2 green bell peppers, diced
1 onion, diced
1 shallot, chopped
3 cloves garlic, crushed
4 cups vegetable broth
1 cup quinoa
1 pinch dried basil, or to taste

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Add carrots, red bell peppers, green bell peppers, onion, and shallot. Cook and stir until softened, about 5 minutes. Add garlic; cook and stir until fragrant, about 3 minutes.
  • Pour vegetable broth and quinoa into the saucepan. Cover and simmer until quinoa is soft, about 20 minutes. Sprinkle dried basil on top.

Nutrition Facts : Calories 389.8 calories, Carbohydrate 51.7 g, Fat 17.2 g, Fiber 8.9 g, Protein 9.4 g, SaturatedFat 2.3 g, Sodium 333.2 mg, Sugar 25.1 g

SPICED CARROT AND ZUCCHINI QUINOA



Spiced Carrot and Zucchini Quinoa image

Provided by Evan Kleiman

Categories     Herb     Vegetable     Side     Sauté     Passover     Vegetarian     Kosher     Vegan     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

4 cups water
2 cups quinoa, rinsed well, drained
2 tablespoons dried currants
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
2 medium carrots, peeled, cut into small cubes
2 medium zucchini, trimmed, cut into small cubes
1 tablespoon Hungarian sweet paprika
1 teaspoon ground cinnamon
1/2 cup chopped fresh cilantro

Steps:

  • Combine first 4 ingredients in heavy large saucepan. Bring to boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, about 20 minutes.
  • Meanwhile, heat oil in heavy large skillet over medium heat. Add carrots; sauté until tender, about 5 minutes. Add zucchini; sauté until tender, about 3 minutes. Mix in paprika and cinnamon. Add quinoa to skillet; toss to blend. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Transfer to baking dish. Cover and chill. Rewarm, covered, in 350°F oven about 15 minutes. Mix in cilantro and serve.

CARROT, TOMATO, AND SPINACH QUINOA PILAF WITH GROUND TURKEY



Carrot, Tomato, and Spinach Quinoa Pilaf with Ground Turkey image

I took some leftover quinoa pilaf and added black beans and ground turkey. It made an excellent one-dish meal that hits the table in a hurry. I found it was a good way to use up the leftovers from another dinner. We have the pilaf as a side dish for the two of us, and it is always too much. Adding ground turkey and black beans makes another unique meal that is quick to prepare. Enjoy!

Provided by steveweis

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h

Yield 5

Number Of Ingredients 13

2 teaspoons olive oil
1 cup quinoa
½ onion, chopped
2 cups water
2 tablespoons chicken-flavored vegetable bouillon
1 teaspoon ground black pepper
1 teaspoon ground thyme
1 carrot, chopped
1 tomato, chopped
1 cup baby spinach
2 tablespoons olive oil
1 pound ground turkey, or more to taste
1 (14.5 ounce) can black beans, rinsed and drained

Steps:

  • Heat 2 teaspoons olive oil in a saucepan over medium heat; cook and stir onion in hot oil until translucent, about 5 minutes. Reduce heat to medium-low, stir quinoa with the onion, and cook, stirring constantly, until the quinoa is lightly toasted, about 2 minutes.
  • Pour water into the saucepan; add bouillon granules, black pepper, and thyme. Bring the liquid to a boil, place a cover on the saucepan, reduce heat to low, and cook at a simmer until the quinoa softens, about 5 minutes.
  • Stir carrot into the quinoa mixture, replace cover, and continue to cook at a simmer until water is completely absorbed, about 10 minutes more.
  • Remove saucepan from heat. Stir tomato and baby spinach into the quinoa mixture until the spinach wilts, about 2 minutes.
  • Heat 2 tablespoons olive oil in large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to medium-low. Stir black beans with the turkey; cook and stir until the beans are hot, 2 to 3 minutes; add the quinoa mixture, stir, and cook until heated through, about 5 minutes more.

Nutrition Facts : Calories 421.6 calories, Carbohydrate 40.8 g, Cholesterol 66.9 mg, Fat 16.6 g, Fiber 9.6 g, Protein 28.6 g, SaturatedFat 3.1 g, Sodium 396 mg, Sugar 2.8 g

QUINOA, CARROT AND LENTIL STEW



Quinoa, Carrot and Lentil Stew image

This recipe is based on one from Patricia Green's and Carolyn Hemming's book, Quinoa 365. The intro states, "The lentil is said to be one of the first domesticated crops, dating back to prehistoric times. An important component of any vegetarian diet, lentils are high in protein and often used as a meat substitute. To make this recipe a soup rather than a stew, reduce the thickness by precooking the quinoa, then adding it to the soup."

Provided by mersaydees

Categories     Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/2 cup quinoa (125 mL)
1/2 cup red lentil (125 mL)
4 cups vegetable stock (1 L) or 4 cups chicken stock (1 L)
1 cup water (250 mL)
1 1/2 cups carrots, sliced (375 mL)
1 cup red onion, diced (250 mL)
2 teaspoons fresh garlic, minced (10 mL)
1 teaspoon ground cumin (5 mL)
1 teaspoon ground coriander (5 mL)
1/4 teaspoon salt (1 mL)
1 cup red bell pepper, diced (250mL, about 1 pepper)
2 tablespoons fresh cilantro, finely chopped (30 mL)

Steps:

  • In a large saucepan, combine the quinoa, lentils, stock and water and bring to a boil. Reduce to a simmer, cover and cook for 10 minutes. Add the carrots, onion, garlic, cumin, coriander and salt and cook 5 more minutes. Add the red pepper and cook for 5 minutes more. Stir in the cilantro and adjust the seasoning if necessary. Serve immediately.

CARROT AND QUINOA KUGEL



CARROT AND QUINOA KUGEL image

Categories     Side     Bake     Casserole/Gratin     Carrot

Yield 6 Servings

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1/2 medium onion, finely chopped
1/2 cup quinoa
1 1/4 cups water
Salt to taste
1 pound carrots, peeled and cut into 3-inch-long sticks
1/2 cup low-fat cottage cheese
3 eggs
1 scant teaspoon caraway seeds, lightly crushed
Freshly ground pepper
2 tablespoons extra virgin olive oil

Steps:

  • 1. Heat 1 tablespoon of the olive oil in a medium saucepan and add the onion. Cook, stirring, until the onion is just about tender, 3 to 5 minutes, and add the quinoa. Cook, stirring, for another 2 to 3 minutes, until the quinoa begins to smell toasty and the onion is tender. Add the water and salt to taste and bring to a boil. Add the carrots, cover, reduce the heat and simmer 15 to 20 minutes, until the quinoa and carrots are tender and the grains display a threadlike spiral. Uncover and use tongs to transfer the carrot sticks to a bowl. If any water remains in the pot, drain the quinoa through a strainer, then return to the pot. Place a dish towel over the pot, then return the lid and let sit undisturbed for 10 to 15 minutes. 2. Meanwhile, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin. 3. In a food processor fitted with the steel blade, purée the cooked carrots. Scrape down the sides of the bowl, add the cottage cheese and purée until the mixture is smooth. Add the eggs, salt (I suggest about 1/2 teaspoon), pepper and caraway, and purée until smooth. Scrape into a large mixing bowl. Add the quinoa and mix together thoroughly. Scrape into the oiled baking dish. Drizzle the remaining oil over the top and place in the oven. 4. Bake 40 to 45 minutes, until the top is lightly browned. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature, cut into squares or wedges. Variation: Sweet Quinoa and Carrot Kugel Omit the onion and the caraway. Add 1/4 cup mild-flavored honey or agave nectar and 1/2 teaspoon vanilla, and blend with the cottage cheese and eggs. Nutritional information per serving (6 servings): 177 calories; 8 grams fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 4 grams monounsaturated fat; 94 milligrams cholesterol; 18 grams carbohydrates; 3 grams dietary fiber; 141 milligrams sodium (does not include salt to taste); 8 grams protein.

CARROT TOP & QUINOA SOUP



Carrot Top & Quinoa Soup image

I had this amazing tomato red bean quinoa soup at this little cafe down the street from work named, Le Café Vert. I searched high and low for this recipe and unfortunately never found it. However, during my search, I found this.

Provided by kelly in TO

Categories     Stocks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon light olive oil or 1 tablespoon canola oil
1/2 sweet onion, diced
4 cups water
4 medium carrots, peeled and cut into 1/4 inch rounds
1 cup carrot, tops washed and finely chopped
2 teaspoons beef bouillon granules
1/2 cup quinoa, rinsed
sea salt
fresh ground black pepper

Steps:

  • In a 3-quart pot, sauté the onion in oil until translucent, then add the remaining ingredients and simmer for 20-25 minutes. Season with salt and pepper.

QUINOA WITH MOROCCAN WINTER SQUASH AND CARROT STEW



Quinoa with Moroccan Winter Squash and Carrot Stew image

Categories     Stew     Vegetarian     Quinoa     Carrot     Squash     Winter     Simmer     Boil

Yield 4 to 6 servings

Number Of Ingredients 30

FOR STEW
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch of saffron
1 cup water
1 (14 1/2-ounce) can diced tomatoes, drained
2 tablespoons fresh lemon juice
3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)
2 cups 3/4-inch cubes peeled carrots
FOR QUINOA
1 cup quinoa
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided

Steps:

  • FOR STEW
  • Heat the oil in a large saucepan over medium heat. Add the onion; sauté until soft, stirring often, about 5 minutes. Add the garlic; stir 1 minute. Mix in the paprika and the next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add the squash and carrots. Cover and simmer over medium-low heat until the vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper.
  • FOR QUINOA
  • Rinse quinoa; drain. Melt the butter with oil in a large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add the garlic, salt, and turmeric; sauté 1 minute. Add the quinoa; stir 1 minute. Add 2 cups water. Bring to a boil; reduce heat to medium-low. Cover; simmer until the liquid is absorbed and the quinoa is tender, about 15 minutes.
  • Rewarm the stew. Stir in half of the cilantro and half of the mint. Spoon the quinoa onto a platter, forming a well in center. Spoon the stew into the well. Sprinkle with the remaining herbs.

Tips:

  • Choose the right quinoa: For this recipe, it's best to use white quinoa, as it cooks quickly and has a mild flavor that will complement the other ingredients.
  • Rinse the quinoa thoroughly: This will help to remove any bitter saponins from the quinoa, which can make it taste unpleasant.
  • Use a vegetable broth: Using a vegetable broth instead of water will add more flavor to the quinoa.
  • Don't overcook the quinoa: Quinoa is best when it's cooked just until it's tender, but still has a slight bite to it. Overcooking will make it mushy.
  • Add your favorite vegetables: This recipe is a great way to use up leftover vegetables. Feel free to add any vegetables you like, such as broccoli, bell peppers, or zucchini.
  • Season to taste: Once the quinoa is cooked, season it to taste with salt, pepper, and any other spices or herbs you like.

Conclusion:

Carrot quinoa is a delicious and healthy dish that is perfect for a quick and easy meal. It's packed with nutrients, including protein, fiber, and vitamins. Plus, it's a great way to use up leftover vegetables. With a few simple tips, you can make carrot quinoa that is flavorful and satisfying. So next time you're looking for a healthy and delicious meal, give carrot quinoa a try!

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