CARROT CAKE QUINOA

Carrot Cake Quinoa image

Gluten-free and vegan! A great lunch for work. Healthy and delicious! Serve hot or cold.

Provided by Lexi Corbett

Categories Side Dish Grain Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

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

Steps:

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

Nutrition Facts : Calories 471.7 calories, Carbohydrate 85.1 g, Fat 9.2 g, Fiber 10 g, Protein 15.4 g, SaturatedFat 1.5 g, Sodium 721.3 mg, Sugar 14.4 g