Quinoa with Shredded Carrots


Another quinoa recipe? Yes, I’m obsessed. This one is slightly Asian and has tons of protein and fiber.


1 tablespoon olive oil

1 diced yellow onion

1/2 diced purple onion

2 tablespoons diced or minced garlic

2 cups shredded carrot

1 tablespoon cumin

3 teaspoons ground black pepper

2 teaspoons crushed red pepper flake

2 teaspoons paprika

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 16 oz package of quinoa (I like Fresh & Easy’s organic)

1 tablespoon soy sauce

1 tablespoon fish sauce

4 cups water (or stock/broth)


1. Heat olive oil in a large pot over medium heat. Add onions and sauté until soft and translucent.

2. Add garlic and shredded carrot and continue to sauté for two minutes.

3. Add cumin, black pepper, pepper flakes, paprika, cayenne, garlic powder, and onion powder and stir to “bloom”the spices. It should smell nice.

4. Add quinoa and stir. This toasts it up a bit before adding the liquid and I like the flavor it creates.

5. Stir in soy sauce and fish sauce then add the water (or stock/broth). Stir, bring to a boil and then reduce heat to low, cover, and allow to cook for 20 minutes.

6. After cutting the heat remove the lid and give it a quick stir as sometimes the veggies rise to the top during cooking. When it’s nice and homogenous replace the lid and allow it to sit for 10 minutes more.

7. Serve as is or chop some cilantro or parsley for presentation. Enjoy!

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