Carrot Cake Quinoa

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

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.

Per Serving: 472 calories; protein 15.4g; carbohydrates 85.1g; fat 9.2g; sodium 721.3mg.

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One make sure is also can apply to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But often you can make a dish do double-duty .