Crazy for Quinoa!

I just had to share this SOOOO yummy and delicious recipe that we have made time & time again since we found it over a year ago. I made it tonight and despite my intentions to only have fresh fruit tonight...mmmmm...the quinoa just won me over and I ate maybe ... 4 cups of it. WOWzers - it's really high in protein, all vegan and plant based, but also higher in calories so...guess we'll see what the scale says tomorrow. It is also not low fat, although it could be made low fat.

We eat this all the time as the main entree' for our meal, usually accompanied by a big salad and sometimes a cooked veggie like asparagus or brussel sprouts. One of my favorites that I CANNOT stop eating - it's fabulous warm, and almost better cold from the fridge!

Here's the scoop:

Quinoa with Carrots and Raisins

1/4 cup olive oil (or water for low fat)
1 yellow onion, diced
2 carrots, grated
1 1/4 cups raisins
1 T pumpkin pie spice
(OR 1t cinnamon, 1/2t ginger, 1/4t nutmeg, 1/4t cloves)
1 1/2 cups quinoa
3/4 cup chopped cilantro
1 1/2 cups orange juice (I use fresh squeezed)
1 1/2 cups water
1/4 cups chopped walnuts, optional (leave these out for low fat)

Heat olive oil in a large saucepan over medium heat. Cook and stir onion, carrots, raisins, and pumpkin pie spice until onion becomes golden, about 5 minutes. Stir in quinoa and cilantro and allow to toast for a few minutes.

Pour orange juice and water in and stir well, bringing to a boil. Reduce heat to med/low and cook uncovered for about 10 minutes, stirring occasionally. Cover and cook an additional 10-15 minutes until quinoa is mostly cooked (soft) and liquid is absorbed.

Remove from heat and let stand for 5 minutes, then add walnuts. Fluff with fork and serve.