Carrot and Raisin Quinoa

Ingredients

• 1 cup uncooked quinoa
• 1 1/3 cups fresh mushrooms, sliced
• 1/2 cup green onions, chopped
• Lowfat cooking spray
• 2 3/4 cups water
• 1 1/2 teaspoons chicken-flavored bouillon granules
• 1 teaspoon grated lemon rind
• 1/2 teaspoon dried thyme
• 1 cup shredded carrot
• 2 tablespoons raisins, chopped

Directions

1. Wash the Quinoa thoroughly to remove its bitter coating, drain and set aside.
2. Sauté mushrooms and green onions in a large nonstick skillet coated with cooking spray over medium-high heat for 5 minutes or until tender. Set aside.
3. Bring 2 3/4 cups water, bouillon cubes, lemon rind and thyme to a boil in a large saucepan.
4. Add quinoa and carrot.
5. Cook 10 to 15 minutes or until water is absorbed.
6. Stir in raisins and mushroom mixture.

Source

• Carrot and Raisin Quinoa from the Public Health Cookbook by the Seattle and King County Department of Public Health—original source of recipe, public domain government resource