2 medium carrots, diced into 1/2 inch cubes
1/2 - 1 tablespoon canola oil (I use Olive Oil)
1/2 medium onion, thinly sliced
1/4 teaspoon ground turmeric
3 cups water
1 1/2 cups uncooked quinoa
1/2 green bell pepper, chopped
2 tablespoons slivered almonds
2 tablespoons golden raisins
1/2 cup frozen peas, thawed
Toasted Pistachios, for garnish

Steam the carrots for 5-8 minutes. Heat oil in a large skillet over medium heat. Add the onion and stir, cooking until translucent (about 5 minutes). Stir in the turmeric. Add the water and bring to a boil. Add the quinoa, stirring to push it under the water. Place the bell pepper, almonds and raisins on top. Cover and simmer until all the water is absorbed and the quinoa is light and fluffy (about 25 - 30 minutes). Add the peas to the quinoa during the last five minutes of cooking and fluff with a fork.

You can serve this with croutons on top. I like to make my own for it with this recipe….

1/2 - 1 tablespoon virgin olive oil
2 large cloves garlic, pressed or minced
1 slice whole wheat bread, cut into 1 inch cubes

Preheat oven to 425F. Heat the oil and garlic in a small pan until simmering. Brush the olive oil onto the bread cubes, patting the garlic bits on top. Bake until brown on the top, about 6-9 minutes. Place quinoa in a serving dish. Garnish with pistachios and garlic croutons.

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