| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables, Grains | Vegetarian | Fruits, Vegetarian | 1 | Servings |
INGREDIENTS
| 2 1/2 | c | Vegetable stock, divided |
| 1 | c | Quinoa, rinsed well |
| 1 | t | Vegetable oil |
| 1 | Yellow onion, minced | |
| 1/2 | t | Ground cinnamon |
| 1/2 | t | Ground cumin |
| 5 | Carrots, coarsely grated OR | |
| Cut into very fine | ||
| Matchsticks | ||
| Zest of 1 orange | ||
| 1/2 | c | Seedless raisins, or |
| Currants |
INSTRUCTIONS
In small saucepan bring 2 cups of the stock to a boil. Add quinoa, cover and simmer gently 15 minutes. Uncover and fluff with fork; set aside. In skillet heat oil over medium heat, add onion and cook over low heat until tender and translucent--10-15 minutes. Add cinnamon and cumin and cook, stirring, another 1-2 minutes. Add carrots, zest, raisins or currants, quinoa and remaining 1/2 cup stock. Reduce heat, cover, and cook 5-10 minutes longer or until carrots are just fork-tender. Fluff with fork. Recipe By : SASSYJO File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1091
Calories From Fat: 146
Total Fat: 16.4g
Cholesterol: 0mg
Sodium: 298.7mg
Potassium: 2906.1mg
Carbohydrates: 216.1g
Fiber: 27.7g
Sugar: 68.1g
Protein: 30.6g