Quinoa with Carrots, Corn & Peas
This recipe makes six cups. If you use it to stuff acorn squash you will have 2 cups left over as a side dish later.
Servings: 6 cups
- 1 cup quinoa rinsed
- 1/2 cup golden raisins may also use black
- 1 1/2 cups carrot slices 1/8 inch thick on the diagonal
- 1/2 cup corn organic fresh or frozen
- 1/2 cup peas fresh or frozen
- 1 1/2 cup water
- 1/2 cup almonds toasted
- 1/2 cup cilantro chopped fresh
Spice Blend (Also Used as rub for Acorn Squash Recipe)
- 1/4 tsp cardamom or 4 cardamom pods
- 1/2 tsp cinnamon or 1 three inch stick cinnamon
- 1 tsp coriander ground
- 1 tsp cumin ground
- 1/4 tsp turmeric ground
- 1/4 tsp black pepper
Place raisins in a heat-proof measuring cup and cover with water. Microwace on high for 30 seconds or 1 minute, until the water is just beginning to boil. Remove from microwave and allow to cool. Alternatively, in a small saucepan, bring 1 cup of water to a boil and pour over raisins. Allow to cool.
Rinse quinoa in a mesh strainer then transfer to a 2-quart saucepan with a lid.
Strain raisins into a 2-cup heat-proof measuring cup, reserving liquid. To this add enough water to bring the total liquid to 1 1/2 cups. Add this to quinoa.
Add all remaining ingredients except almonds, cilantro, and salt (if using) to the quinoa.
Cover and bring to a boil. Lower heat to simmer and continue to cook for 25 minutes, or until the quinoa has grown a “tail”. This is when you know quinoa is done. Remove lid and stir in cilantro and toasted almonds. Salt at this time if you so desire.
Serving: 2cups | Calories: 247kcal | Carbohydrates: 38g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 30mg | Potassium: 514mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5572IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 3mg