| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits, Grains |
Vegetarian |
Vegetarian, Fruits |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Vegetable stock — divided |
| 1 |
c |
Quinoa — rinsed well |
| 1 |
ts |
Vegetable oil |
| 1 |
sm |
Yellow onion — minced |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
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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