Best 4 Quinoa With Carrots And Raisins Recipes
Indulge in a delightful culinary journey with our versatile quinoa recipes, crafted to tantalize your taste buds and nourish your body. From the classic Quinoa with Carrots and Raisins, a harmonious blend of flavors and textures, to the exotic Quinoa Tabbouleh, bursting with fresh herbs and tangy dressing, each recipe offers a unique taste experience. Embark on a healthy adventure with our Quinoa Salad with Roasted Vegetables, where roasted veggies add a smoky, caramelized touch, or try the hearty Quinoa and Black Bean Chili, a comforting fusion of spices and wholesome ingredients. For a lighter option, the Quinoa and Edamame Salad combines the goodness of quinoa with vibrant edamame and a refreshing dressing. Last but not least, our Quinoa-Crusted Chicken Tenders introduce a crispy, protein-packed twist to your favorite chicken dish. Prepare to embark on a culinary adventure, exploring the versatility and deliciousness of quinoa through these carefully curated recipes.
Check out the recipes below so you can choose the best recipe for yourself!
QUINOA WITH GARLIC, PINE NUTS AND RAISINS
Steps:
- Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.
- Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.
- Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.
QUINOA WITH CARROTS AND RAISINS
A sweet and spicy quinoa dish that's perfect for fall. Works well as either a main or side dish.
Provided by jenw
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 419.5 calories, Carbohydrate 66.1 g, Fat 15.3 g, Fiber 5.9 g, Protein 8.8 g, SaturatedFat 2 g, Sodium 26.5 mg, Sugar 27.5 g
CARROT QUINOA
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
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
ROASTED CARROTS AND RED QUINOA
Shiro miso, a Japanese soybean-rice paste, imparts a salty-sweet note to this substantial salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. On a rimmed baking sheet, toss carrots, onion, thyme, and 2 tablespoons oil. Season with salt and pepper. Roast, stirring once, until tender, about 40 minutes.
- In a saucepan, bring quinoa and 1 1/4 cups water to a boil. Cover; reduce heat and simmer until tender, 16 minutes. Add spinach, cover, and let stand 5 minutes. Transfer to a bowl; top with vegetables. In another bowl, whisk together miso, lemon juice, and remaining 1 tablespoon oil. Drizzle over salad; toss.
Nutrition Facts : Calories 345 g, Fat 14 g, Fiber 16 g, Protein 9 g, SaturatedFat 2 g, Sodium 310 g
Tips:
- Choose the right quinoa: For this recipe, white quinoa is the best choice. It cooks quickly and has a mild flavor that pairs well with the other ingredients.
- Rinse the quinoa thoroughly: This removes the saponins, which are bitter compounds that can make the quinoa taste soapy.
- Cook the quinoa according to the package directions: Quinoa is typically cooked in a ratio of 1 cup quinoa to 2 cups water. However, you can adjust the amount of water depending on how you like your quinoa. For a more tender quinoa, use 2 1/2 cups water. For a firmer quinoa, use 1 1/2 cups water.
- Let the quinoa cool slightly before adding the other ingredients: This will help prevent the quinoa from becoming mushy.
- Use fresh, colorful vegetables: The carrots and raisins add a pop of color and flavor to this dish. You can also add other vegetables, such as peas, corn, or bell peppers.
- Season the quinoa to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a drizzle of olive oil.
Conclusion:
This quinoa with carrots and raisins is a healthy, delicious, and easy-to-make dish. It's perfect for a quick and easy lunch or dinner. The quinoa is a good source of protein and fiber, and the carrots and raisins add vitamins, minerals, and antioxidants. This dish is also a good source of healthy fats, thanks to the olive oil. So next time you're looking for a healthy and satisfying meal, give this quinoa with carrots and raisins a try.
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