Serves 4

  • 2 oranges
  • 1 cup red, white or black quinoa, rinsed well under cold water
  • 2 1/2 cups chicken broth, vegetable broth or bone broth
  • 1 lb carrots, peeled and sliced
  • 1/3 cup golden raisins
  • One 1-inch piece fresh ginger, peeled and minced
  • 1 tsp. ground cardamom
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper

    Zest the oranges, and reserve the fruit.

    Put the quinoa, broth, carrots, raisins, ginger, cardamom, salt, black pepper and orange zest in a slow cooker and stir well. Cover the slow cooker and cook on the low setting for 3 to 3 1/2 hours, until the quinoa is tender. Using a chef's knife, cut the peel from the oranges. To segment the oranges, work over a large bowl. Holding the peeled orange in your hand, use a small paring knife to slice between the white membranes of the orange to free the segments and allow them to drop into the bowl as you continue on to the next segment. Repeat with the remaining orange. Spoon the quinoa into bowls and top each serving with a few orange segments.

    Serve immediately.

    Per Serving:
    170 calories, 5 g protein, 31 g carbohydrates, 3 g fat (1 g saturated fat), 1 mg cholesterol, 11 g sugars, 5 g fiber, 230 mg sodium

    From The Healing Slow Cooker (Chronicle) by Jennifer Iserloh.


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