Carrot Quinoa
Recipe created by Cary Neff, Miraval Spa
This delicious dish, with sweet carrot juice and flecks of zucchini and celery, is the healthiest starch imaginable. Serve with steamed, grilled or braised vegetables for a balanced meal.
Servings: Makes 5 servings
  • 1 cup quinoa , rinsed
  • 1/4 teaspoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped zucchini
  • 2 cups bottled carrot juice
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Heat a 2-quart saucepan over medium flame. Add quinoa; toast, stirring constantly, until grains turn light brown and have a nutty fragrance, about 6 minutes. Transfer to a bowl; set aside.

Return saucepan to heat and add olive oil. Add onion, celery and zucchini. Cover and cook until vegetables soften, about 5 minutes. Stir in carrot juice; bring to a low boil. Stir in reserved quinoa, nutmeg, salt and pepper. Cover and simmer until liquid has been absorbed and quinoa is tender, 25 to 30 minutes.
Nutritional Information
168 calories, 2 grams fat, 0.3 grams saturated fat, 0 mg of cholesterol, 198 mg sodium, 32 grams carbohydrate, 6 grams protein


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