Moroccan Quinoa with Carrots and Raisins - Serves 4

Ingredients:

• 3 cups low-sodium vegetable broth
• 2 cups uncooked quinoa
• 2 teaspoons olive oil
• 1/2 tsp curry powder
• 1/2 tsp turmeric powder
• 1/4 tsp cinnamon
• 1 yellow onion (finely diced)
• 2 carrots (thinly sliced)
• 2 scallions (thinly sliced)
• 1/4 cup slivered almonds
• 1/2 cup golden raisins
• 1 apple diced
• 1/2 cup frozen peas
• 1 chicken breast - shredded (suggest grilling with the Ginger Miso Sauce)

Instructions:

1. Bring broth to a boil in a large pot. Stir in quinoa and reduce heat to a simmer. Cover and allow to simmer for 15 minutes. Remove from heat and allow to rest, covered, for 5 minutes more.
2. While quinoa is cooking, add olive oil, curry powder, turmeric, and cinnamon to a large pan over medium heat. When spices become fragrant, add onion, peas, and carrots. Cook until onions begin to soften. Remove from heat.
3. When quinoa is done, pour the spiced mixture over the quinoa. Add-in scallions, almonds, raisins, and apple. Stir to thoroughly combine.