Quinoa with Carrots and Raisins

A sweet and spicy quinoa dish that’s perfect for fall. Works well as either a main or side dish.

Step: 1

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 cook until all the liquid is absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes, then add walnuts. Fluff with a fork and serve.

Per Serving: 420 calories; protein 8.8g; carbohydrates 66.1g; fat 15.3g; sodium 26.5mg.

The most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re cooking pasta, go for a simple healthy dish . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But often you can make a dish do more often .