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Carrot Cake Quinoa

HealthyEatsWithLex

"Gluten-free and vegan! A great lunch for work. Healthy and delicious! Serve hot or cold."
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Ingredients

35 m servings 472 cals
Original recipe yields 4 servings

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Directions

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  1. Bring water, quinoa, amaranth, wild rice, cumin, and 1 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until grains are tender and water has been absorbed, 20 to 25 minutes. Let stand for 5 minutes.
  2. Mix celery, carrot, chickpeas, raisins, olive oil, garlic, salt, and pepper together in a bowl; add grain mixture and mix well.

Nutrition Facts


Per Serving: 472 calories; 9.2 g fat; 85.1 g carbohydrates; 15.4 g protein; 0 mg cholesterol; 721 mg sodium. Full nutrition

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Reviews

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I liked it, easy to make and tasted good. Next time I think I will add more of the celery, carrot, chickpeas and raisin part of the recipe.