New recipes

Spiced Carrot and Zucchini Quinoa

Spiced Carrot and Zucchini Quinoa

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • 2 cups quinoa, rinsed well, drained
  • 2 tablespoons dried currants
  • 1/4 cup extra-virgin olive oil
  • 2 medium carrots, peeled, cut into small cubes
  • 2 medium zucchini, trimmed, cut into small cubes
  • 1 tablespoon Hungarian sweet paprika
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped fresh cilantro

Recipe Preparation

  • Combine first 4 in heavy large saucepan. Bring to boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, about 20 minutes.

  • Meanwhile, heat oil in heavy large skillet over medium heat. Add carrots; sauté until tender, about 5 minutes. Add zucchini; sauté until tender, about 3 minutes. Mix in paprika and cinnamon. Add quinoa to skillet; toss to blend. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Transfer to baking dish. Cover and chill. Rewarm, covered, in 350°F oven about 15 minutes. Mix in cilantro and serve.

Reviews Section

Spiced Quinoa & Carrot Salad (Recipe)

The perfect combination of spice combined in one nourishing salad bursting with the sweetness of saltanas. There is something so soothing about a warming salad in these cooler months. But don't save this recipe just for the cold months, it makes the most perfect cooled lunch as well.


  • 1/2 cup quinoa
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 4 carrots
  • 1 tbs honey
  • juice of 1/2 a lemon
  • 2 tbs olive oil
  • 1/2 cup almonds
  • 1/2 cup sultanas/raisins


  1. Start by rinsing your quinoa under water for 30 seconds.
  2. Strain and add to a saucepan with 1 cup of water and spices.
  3. Season with a little salt and bring to the boil.
  4. Once boiling, lower to a simmer and cook covered for 12 minutes.
  5. While quinoa is cooking, ribbon your carrots and combine in a large bowl with honey, lemon and olive oil.
  6. Toss all ingredients together and let cool or eat warm.
  7. This can be stored in the fridge, covered and would make a great work lunch also!

Some health foods are non-negotiable. You can shop the Food Matters’ pantry staples here.

Angela Simson is a female health + happiness coach, writer and speaker. She is the creator of The Gratitude Project blog which inspires thousands of women to step into their light and live their best …

  • carrots 12 oz 340 g
  • zucchini 2 large (about 18 oz total) 2 large (about 18 oz total)
  • garlic 2 clove 2 clove
  • roasted red peppers 1 oz 28 g
  • lemon 1 1
  • dried medjool dates 2 oz 57 g
  • sliced almonds 2 tbsp 2 tbsp
  • smoked paprika 1 1/2 tsp 1 1/2 tsp
  • ground cumin 1/2 tsp 1/2 tsp
  • ground coriander 1/2 tsp 1/2 tsp
  • dried oregano 1/2 tsp 1/2 tsp
  • cayenne pepper 1/4 tsp 1/4 tsp
  • ground cinnamon 1/4 tsp 1/4 tsp
  • red quinoa 1 cup 1 cup
  • olive oil (divided use) 3 tsp 3 tsp
  • crushed red pepper flakes 1/4 tsp 1/4 tsp
  • salmon (divide into 4 (5-oz) fillets) 20 oz 567 g
  • plain nonfat Greek yogurt 1/2 cup 1/2 cup

Spanish-Spiced Tilapia & Farro Salad

Orange Glazed Tilapia with Cilantro Kale & Collard Greens

Sweet & Savory Glazed Tilapia over Barley, Snow Peas, and Mushrooms

Related Video

One of my winter go-to recipes. Love it and so do many of my friends.

Waaayyyy Too many spices. you should still be able to taste the raw ingredients you use in a dish. I liked that it was spicy but I would have loved to be able to still taste the squash.

Really great, but very spicy with the full amount of cayenne- almost inedibly hot. I think the reason this is getting some reviews that say it's bland and some that think it's super spicy and others that love it is because the cayanne level is tricky. For me, the full amount is way too hot. Half the cayanne made it super bland. I put in about 6/8ths of a teaspoon cayanne and it's perfect. (I added one 1/4 teaspoon and then another one about half full.) Now it's outrageously delicious. Made it once, ate leftovers every day last week, making it again this week. It's great hot and cold.. I think it works with any kind of squash. I used carnival last time and it was delicious (but they were hideous to peel, so never again) and I used butternut this time. Always good. Also, being lazy and not peeling the carrots definitely didn't ruin it, but it wasn't nearly as good.

I should have read the reviews before making this. IT WAS BLAND AS HECK. I'm IN SHOCK at all the positive reviews. This would require A LOT of doctoring to make it tastier - maybe doubling the spices, and using chicken broth instead of water. But I definitely won't be making this again. It was a lot of effort for really mediocre results.

I absolutely loved this! My wife asked for it less spicy next time. I didn't think it was too spicy - it depends on your taste. Delicious! Thank you!!

Despite the large variety of spices, it was surprisingly bland. All my spices are new, so it wasn't that I was using old spices. I added more lemon juice and that brightened it somewhat. But I was very disappointed. I could, of course, modify it. But I would have to modify it so much it would really be a new recipe.

This was great. I am trying a "Lifestyle Challenge" with some friends and am looking for recipes that don't involve bread or pasta. I made the stew in my pressure cooker (4 minutes on high) then added a can of chickpeas and heated them through.

I have been on the look-out for interesting vegetarian recipes to cheer up a depressed vegetarian friend. I happened upon this recipe when looking for an alternative to a much more complicated and expensive Moroccan-style squash recipe by a well-known food writer for the Guardian newspaper in the UK. It was so good that I ate it every day for a week and now I'm about to cook up another batch for this week's lunches. My favourite thing about it is that it is filling in a comfortable/healthy way. The flavours are not overpowering. Each bite is a symphony of different tastes. I add spinach, heated just enough to wilt the spinach, and the combination of green and orange is really striking. Also, I eat it with quinoa instead of couscous because the sauce changes the quinoa flavour in an interesting way.

Overall a great recipe, with a lot of chopping. The flavor for me was slightly lacking overt Moroccan flavor so I added a dash of cinnamon and allspice (typical Moroccan flavors) Added some frozen peas into the quinoa. We also served with dollop of hummus and a lamb sausage link along side. Really good meal.

This has been one of my absolute favorite recipes for years! It is my go to. Easy and gets better with a day in the fridge. I love it!

Very good flavor. Made this on the recommendation of my daughter who made it and loved it. Was fairly easy straight forward recipe, except for long list of spices and the fact that some of the spices were used in both stew and quinoa -- could get confused/lost. I ended up cutting the printed recipe into two -- one sheet was recipe for only stew and second sheet for preparation of quinoa. for me that helped keep things straight and i didn't loose my place of where i was at. We loved the spice level -- not too hot, just right. No changes to recipe. Served with an arugula, white peach & burrata cheese salad - perfect side. Definitely a keeper.

I think this is overly spiced. Part of the problem may be that I only had regular paprika, not sweet. The results were very hot. There is something about the combination of spices that I do not like. If I make it again I will omit the coriander and use a bit of fresh ginger instead of ground ginger. I will also use sweet paprika - less of it than the recipe calls for.

I am in the process of converting my family to vegetarian and this will be one of our regular meals. Love the combination of spices with the tomato sauce as well as the kick from the cayenne pepper. Also looks beautiful plated.

This is soooo good! It's a flavorful, hearty, filling and healthy vegetarian meal. And especially tasty! I pretty much used the spices as stated, and thought the spice was perfect, but did make some minor changes based upon what I had available, and personal taste. I increased the amount of onion, using one small red onion for the quinoa and one for the stew. Also a bit more garlic. I also used less butternut squash (got a small bag of fresh, cut up squash from Trader Joe's and cut the pieces smaller) and 3 carrots cut into 1/4" slices for the stew (cooks faster) and added a can of garbanzo beans (12 min after adding the squash and carrots to the onion mixture) for a complete protein with the quinoa. I juiced a whole lemon for the stew and it gave it a nice brightness. I didn't have a can of tomatoes so instead chopped up one fresh tomato. I used basil instead of the cilantro because I had it, but will probably try it with the cilantro next time. Tarragon would probably be interesting too. This recipe is very forgiving and you can adjust as youɽ like. I will definitely be making this again.

Really, REALLY like this dish. Have made it several times and only reduced the amount of water in the quinoa portion of the recipe found that 1 1/2 cups made the quinoa a little less "soupy" than the 2 cups called for in the recipe. Next time I'm going to try adding some chickpeas and maybe 1 tsp or so of cinnamon - that's consistent with Moroccan spices.

Chop & Stir | Spiced Carrot Quinoa Morning Muffins

Happy Monday, dear ones! I mentioned at the end of the Rest Retreat wanting to narrow my focus and post more consistently with regard to more homemaking topics on Homesong, and sharing food our family enjoys is one thing I plan on incorporating more of into the flow of this space. I aim to share one meal or recipe with you each week, talking a bit about how we as mothers, caretakers, and homemakers can approach food in a way that not only fills our families up, but does so in a wholesome and nourishing way. I know how cooking three meals for a family (either big or small) can feel like a chore sometimes – I swear my kids never stop asking for snacks! – but I also know that preparing what we eat with intention and care can also be an empowering opportunity to heal and nourish ourselves from the inside out.

It’s also worth noting that by eating more consciously, rather than of eating in a rush out of pre-packaged boxes and plastics, we are doing important work by choosing to walk a more gentle, sustainable and earth-friendly path. The recipes I will be sharing here are mindful ones that will take several things into account. First off, the food I’ll continue to share will be recipes our family really enjoys eating! What’s the point of posting recipes in the first place if they don’t actually taste good? This to me is the most important aspect of cooking, because I love food and I love to eat. As Julia Child once said, “People who love to eat are always the best people,” and I happen to agree with her. I live to eat, not eat to live, and these recipes will be a reflection of that philosophy. I also want to talk more about how making food with care doesn’t and shouldn’t translate into being fancy, expensive, or an unattainable luxury. I find fulfillment in honoring good, honest food using simple preparation methods that give us comfort, energy, and nutrition.

Future foods posts will also go into greater detail about food preparation, because knowing how to execute several basic food preparation methods can really expand your home cooking repertoire. Let’s get familiar with some techniques, friends! And like most of my content here, the recipes I share will be tethered to the seasons, ones that better connect us to the earth and give us a chance to slow down a bit. To me, eating well is about eating with passion and care, and it all starts in the kitchen. Let’s kick off this little food adventure with morning muffins, shall we?!

Our family is all about muffins this winter. Do you have a muffin lovin’ crew? Kids aside, I love them and always have. Lately I’ve been really into trying new combinations of healthy ingredients for various morning muffins. I enjoy the creative process of changing this ingredient out for that one, and seeing how the end result plays out. These carrot muffins win the prize for healthiest + tastiest so far! From start to finish they take about 40 minutes to prepare and bake with minimal clean up. I usually make a batch over the weekend and then we’re set for the week ahead with a quick breakfast or snack item that’s not only nutritious but something they love and look forward to. Knowing hectic mornings are on the horizon makes this simple recipe a good one to have I your back pocket.

Out of all the healthy muffin recipes I’ve tested, this one has been the biggest hit with the kids as well. Alfie calls them donuts and would eat five in a row if I let him! They remind me of spiced carrot cake, minus the raisins and frosting, which of course you could add if you’d like but I don’t think they need them. My kids are also kind of picky when it comes to eating large nuts, so I opted out of adding walnuts which I think would make a nice addition to this muffin as well. Perhaps I’ll finely crush them and add some to my next batch?

Spiced Carrot Quinoa Morning Muffins

Dry Ingredients:

  • 2 cups almond flour (or whole wheat flour if you prefer)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 cup ground flax
  • 1 cup cooked quinoa or 1/3 cup uncooked quinoa (you can add it either cooked or uncooked – if uncooked your muffins will have a little crunch, which I like!)
  • 1/2 cup brown sugar
  • 2 farm eggs (substitute ground flax or chia seeds if going the vegan route. 1 tablespoon chia seeds + 2.5 tablespoons water + soak for 15-20 minutes in the fridge = 1 chia egg)
  • 1/2 cup grade A maple syrup
  • 1/3 cup melted coconut oil
  • 1 cup applesauce (0r pear sauce if you preserved a bunch like I did!)
  • 1/4 cup almond milk (or any other nut milk you have on hand)
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots (about 4-5 large carrots)

To prepare: Mix dry ingredients and wet ingredients together each in separate bowls. Once each bowl has been mixed, combine the two and mix well. Bake the muffins at 350 degrees for 25-30 minutes. Store in a glass container, or they will freeze up to 3 months if you plan on making a larger batch.

The ingredients above are vegan and gluten-free friendly if that’s the baking route you are accustomed to following, but know can definitely get creative with substitutions if you have other things on hand, say whole milk in lieu of nut milk. And one more thing, these muffins are really good when made with zucchini as well. Yes, vegetable muffins that taste good! You can swap one cup of carrots for one cup of grated zucchini and they will turn out beautifully, with a little less carroty flavor. It’s a fantastic way to sneak veggies into my kid’s diet, and into my own when I need a healthy energy boost! These muffins are also great additions to school lunches, snacks after school, and a bedtime treat. Enjoy!

Ginger, Carrot and Quinoa Vegetarian Burger Patties Published: Jun 13, 2016 · Updated: Jul 27, 2020 · This post may contain affiliate links. These gourmet vegetarian burger patties are packed with the flavours of ginger, lemongrass, carrot and soy. Top these gluten free veggie burgers with lime and coriander (cilantro) onions and sweet chilli sauce and watch them disappear! The creation of this recipe has been sponsored by Barbeques Galore. A barbeque is almost an essential in our hot summers. On those unbearably hot days often the last thing you want to do is stand in front of the stove, inside, and cook dinner. But take it outdoors, and fire up the barbeque and suddenly it's not just about dinner, it is about celebrating those beautiful summer nights and dinner outdoors. One of the great things about living here in Queensland is that we almost have BBQ weather year round. Even in winter with weather in the mid 20 degrees celsius (70 plus fahrenheit) during the day. That's why I've partnered with Barbeques Galore today, to share some delicious vegetarian and vegan barbeque recipes to show that a great barbeque can be delicious and healthy without the meat! And first up today, I'm sharing with you one of my favourite veggie burgers. One of the great things about veggie burgers is that the flavour combinations are almost limitless. Asian style, classic mixed veggies, subtly spiced and meaty mushrooms are all great options. And then you can use ingredients such as lentils, millet, rice and quinoa to add a bit of substance and protein. Today I've headed down the Asian flavour trail with Ginger, Carrot and Quinoa Vegetarian Burger Patties. Steamed quinoa is flavoured with spring onions, ginger, coriander (cilantro), carrots, soy and a little peanut butter. While I've used an egg to bind my burgers, you could just as easily make them vegan by substituting a flax or chia egg. I've also made them gluten free through the use of gluten free oats, which have been pulsed into a fine powder. Whether you cook these burgers outdoors on your barbeque, or indoors in a pan or in an oven these burgers are sure to satisfy both the vegetarians of the family and the carnivores to boot! Spiced Carrot & Chickpea Salad

This salad is loosely inspired by a carrot salad I ate during a trip to Morocco a couple of years ago. It was part of our first night’s dinner… a hot night (114 degrees!) on the rooftop of our Riad at sunset. There were marinated vegetable salads, flatbreads, tagines, and a bottle of moroccan rose… all while the evening prayer chanted over a loudspeaker in the distance. We might as well have been on another planet, it felt so surreal. Yet, one of the things I remember most about that night was the carrot salad.

Recently, J.R. Watkins asked me to create a dish using their new line of dried herbs and spices. Since I already buy their natural home products (package designs to die for), I was super excited to try the spices.

Immediately, I knew it was time to make a version of that carrot salad. Beautiful local spring carrots, big squeezes of lemon, and fresh mint perfectly balance the aromatic herbs and spices. I also added some sweet currants, toasted almonds, and some chickpeas and couscous to make it a full meal.

Quinoa Carrot Cake Muffins

Published: Oct 23, 2017 · Modified: Feb 15, 2021 by Kate Hackworthy · This post may contain affiliate links.

These mini quinoa carrot cake muffins make a great light snack. They're delicately spiced with cinnamon, ginger, and nutmeg, plus they're full of grated carrot, making them a healthier version of a regular carrot cake muffin. With no refined sugar, they're so good you could even eat two. The quinoa also makes them slightly dense and wonderfully moist with a great texture.

Being a nutritious complete protein with all 9 essential amino acids, and being high in fiber, the quinoa gives loads of added health benefits to these mini quinoa muffins.

I always try to add in as many vegetables as I can to every meal (see my blog Veggie Desserts!), so for these muffins I've grated in a carrot. It makes them extra moist so they last for days and don't dry out. They're perfect for making on a Sunday and taking to work all week long.

I love using quinoa as oatmeal in the morning or to add into a salad. It keeps me full for longer and I love its delicately nutty flavor. Plus, it's so easy to make. Just simmer it one part quinoa to 2 parts water for 15 minutes and it's ready!

If you ever have any plain quinoa left over, then save it in the fridge. Leftover quinoa is perfect for these mini muffins. They're also a great way to use up carrots.

To begin making the Spiced Carrot Walnut Cake Recipe, first get all the ingredients ready - like grating carrots, measuring the ingredients, chopping the chocolate etc.

Preheat the oven to 180 C and grease a round or square baking dish with butter and dust it with flour.

In a mixing bowl, sift together the flour, cinnamon powder, cardamom powder, baking powder and salt. Add the sugar, carrots, oil, eggs and toasted walnuts. Using a hand mixer, beat all the ingredients together until well combined.

Pour the carrot cake batter into the baking dish and bake in the oven for about 25 to 30 minutes until done. When you insert a tester into the cake, it should come out clean.

Once baked, remove the carrot cake from the oven and allow it to cool, while we make our topping.

Melt the chocolate in a double boiler or in the microwave until you get a smooth paste of the chocolate.

Spread the melted chocolate over the cake and serve.

Serve the Spiced Carrot Walnut Cake with Chocolate as a tea time snack along with a cup of coffee or pack into the snack box for kids.

Do you have a lot of zucchini and carrots in the house? My favorite thing make is homemade carrot cake. It has the most luscious cream cheese frosting and you can make carrot cake cupcakes!​​​​​​​

If your garden is overflowing with zucchini, try my moist zucchini bread. It’s a super easy quick bread that can be easily doubled. My chocolate zucchini banana bread is the perfect use for brown bananas and zucchini!

And just to show you how easy these carrot zucchini muffins are to make, I included a recipe video to follow along with. If you make these muffins, remember to tag @ifyougiveablondeakitchen so I can see!