Spiced Carrot And Zucchini Quinoa Recipes

SPICED QUINOA WITH ZUCCHINI

Steps:

• Cook 3/4 cup rinsed tricolor quinoa as the label directs, adding 1/4 teaspoon allspice to the water. Meanwhile, toss 2 sliced zucchini with 2 tablespoons olive oil and 1 grated garlic clove; season with salt and pepper. Bake at 450 degrees F until tender, about 10 minutes. Stir into the quinoa along with 1/2 cup golden raisins and 2 tablespoons each olive oil, chopped cilantro and dill. Season with salt.

CARROT QUINOA

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Add carrots, red bell peppers, green bell peppers, onion, and shallot. Cook and stir until softened, about 5 minutes. Add garlic; cook and stir until fragrant, about 3 minutes.
• Pour vegetable broth and quinoa into the saucepan. Cover and simmer until quinoa is soft, about 20 minutes. Sprinkle dried basil on top.

SPICED CARROT AND ZUCCHINI BREAD

Steps:

• 1. Preheat the oven to 350° F. Coat two loaf pans with butter or grease and lightly flour the pans.
• 2. In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, cardamom, ginger and salt.
• 3. In a large bowl, beat the eggs with the light brown sugar and granulated sugar until smooth. Add the oil in a thin stream, beating at high speed until the batter had blended well.
• 4. Beat in the vanilla and orange zest.
• 5. Fold in the carrots and zucchini.
• 6. Mix in the dry ingredients in batches, mixing well between additions.
• 7. Pour/divide the batter into the prepared pans. Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center of the loaves comes out clean.
• 8. When done, remove from oven and cool in the pans for 10 minutes on cooling racks. Then remove from pans and let cool until ready to serve.