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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.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: Fusion
Keyword: carrots, corn, cornbread, peas, Quinoa
Servings: 6 cups
Calories: 247kcal


  • 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