Ingredients
- 1 tablespoon ginger, peeled and minced
- 1 cup vegetable broth
- 1 cup water
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 cup quinoa, uncooked
- 2 carrots, peeled and grated
- 1 scallion, chiffonade
- 1 cup green peas
- 1/4 cup raisins
- Salt and pepper, to taste
- 1 lemon, juiced (about 2 tablespoons)
- 2 tablespoons olive oil
Directions
In a small sauce pot, sauté the ginger and add the broth, water, and spices. Bring the broth and the spices to a boil.
Stir quinoa into the boiling broth. Cover and simmer for 15 minutes.
Remove from the heat and let stand, covered, for 5 minutes.
Fluff the quinoa with a fork and place it in the bowl with carrots and scallions. Mix in the dry ingredients.
In a small bowl, whisk together the lemon juice and oil. Season with salt and pepper and toss with salad.
Chill before serving. If necessary, season to taste with salt and pepper.
Recipe in Action
-
6 Servings
-
Difficulty: Intermediate
Nutrition Tip 
Quinoa is a plant based protein that provides all the essential amino acids.
The year 2013 was declared the International Year of Quinoa by the United Nations General Assembly as an effort to contribute to global food security.
CONVERSION CHART
