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3.86 from 27 votes

Moroccan Quinoa with Carrots and Raisins

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Salad, Side Dish
Servings: 4
Author: Jess Smith via Inquiring Chef


  • 3 cups low-sodium vegetable broth (or water)
  • 2 cups uncooked quinoa
  • 2 teaspoons olive oil
  • ½ tsp. curry powder
  • ½ tsp. turmeric powder
  • ¼ tsp. cinnamon
  • 1 small onion, finely chopped (about ½ cup)
  • 2 carrots, thinly sliced and cut into 1-inch strips (about 1 cup)
  • 2 scallions (green onions), white and green parts, thinly sliced
  • ¼ cup slivered almonds, toasted
  • ¼ cup golden raisins


  • Bring broth to a boil in a large pot with a tight-fitting lid. Pour quinoa into boiling broth, 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.
  • 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 and carrots. Cook, stirring frequently, until onions begin to soften. Remove from heat.
  • When quinoa is done, pour onion and carrots over the quinoa. Add scallions, almonds and raisins and stir to combine. Serve immediately.


Inspired by Curried Couscous, Gourmet, April 1995.