- 4 cups water
- 1 cup quinoa
- 3/4 cup amaranth
- 1/4 cup wild rice
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 2 stalks celery, diced
- 1 large carrot, grated
- 1/2 cup canned chickpeas (garbanzo beans) (optional)
- 1/2 cup raisins
- 1 tablespoon olive oil
- 1 clove garlic, minced
- salt and ground black pepper to taste
- 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.
04/07/2018
recipepes.com
Carrot Cake Quinoa, recipe
PT15M
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5
455 calories
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