- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup quinoa, rinsed and massaged to remove yucky coating.
- 1 1/4 cups water
- 10 oz shredded carrots
- 1/4 cup chopped almonds
- 1/4 cup raisins
|Before cooking - mixture of carrots, quinoa, and water.|
VerdictGood spices without it being weird or too much.
I know you're not supposed to try new recipes out on guests, but I couldn't help myself. I warned them the dish might not work out, but we were lucky and it was a success. I liked how it was flavorful and interesting without being too unusual. Our guests requested half of the leftovers, so they liked it as well.
I would definitely make this again. I liked how it was pretty hands-off. Although I admit I was a little afraid of cooking it for 15 minutes and then letting it sit for 10 minutes off the heat, I don't think that's a method I've used before but it worked great. Next time I would chop the raisins up a bit so they disbursed more throughout the dish and also chop the shredded carrots into smaller pieces.
Sonny D wouldn't try it. He kept saying "no bop, no bop". "Bop" is Korean for rice.