Carrot Cake Quinoa

Quinoa, wild rice, amaranth, carrots, and raisins are tossed with olive oil and cumin creating a gluten-free and vegan meal or side dish.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 472 Calories

Ingredients

• 1 teaspoon salt
• ½ cup raisins
• 4 cups water
• 1 clove garlic, minced
• 1 tablespoon olive oil
• ¼ cup wild rice
• salt and ground black pepper to taste
• 2 stalks celery, diced
• 2 teaspoons ground cumin
• 1 large carrot, grated
• 1 cup quinoa
• ¾ cup amaranth
• ½ cup canned chickpeas (garbanzo beans) (Optional)

Recipe Instructions

Step 1

Bring water, quinoa, amaranth, wild rice, cumin, and 1 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until grains are tender and water has been absorbed, 20 to 25 minutes. Let stand for 5 minutes.

Step 2

Mix celery, carrot, chickpeas, raisins, olive oil, garlic, salt, and pepper together in a bowl; add grain mixture and mix well.