Spiced Carrot And Zucchini Quinoa
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
55
Sourness
35
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
4 cups
Water2 tbsps
Currants (dried)1 tsp
Salt1 cup
Extra-Virgin Olive Oil1 tbsp
Sweet Paprika (hungarian)1 tsp
Ground Cinnamon1 cup
Cilantro (chopped fresh)Directions:
1
Combine first 4 ingredients in heavy large saucepan
2
Bring to boil over medium-high heat
3
Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, about 20 minutes
4
Meanwhile, heat oil in heavy large skillet over medium heat
5
Add carrots; sauté until tender, about 5 minutes
6
Add zucchini; sauté until tender, about 3 minutes
7
Mix in paprika and cinnamon
8
Add quinoa to skillet; toss to blend
9
Season with salt and pepper
10
DO AHEAD Can be made 1 day ahead
11
Transfer to baking dish
12
Cover and chill
13
Rewarm, covered, in 350°F oven about 15 minutes
14
Mix in cilantro and serve
15
Combine first 4 ingredients in heavy large saucepan
16
Bring to boil over medium-high heat
17
Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, about 20 minutes
18
Meanwhile, heat oil in heavy large skillet over medium heat
19
Add carrots; sauté until tender, about 5 minutes
20
Add zucchini; sauté until tender, about 3 minutes
21
Mix in paprika and cinnamon
22
Add quinoa to skillet; toss to blend
23
Season with salt and pepper
24
DO AHEAD Can be made 1 day ahead
25
Transfer to baking dish
26
Cover and chill
27
Rewarm, covered, in 350°F oven about 15 minutes
28
Mix in cilantro and serve