• 1 cup uncooked quinoa
  • 1 1/3 cups fresh mushrooms, sliced
  • 1/2 cup green onions, chopped
  • Lowfat cooking spray
  • 2 3/4 cups water
  • 1 1/2 teaspoons chicken-flavored bouillon granules
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon dried thyme
  • 1 cup shredded carrot
  • 2 tablespoons raisins, chopped


  1. Wash the Quinoa thoroughly to remove its bitter coating, drain and set aside.
  2. Sauté mushrooms and green onions in a large nonstick skillet coated with cooking spray over medium-high heat for 5 minutes or until tender. Set aside.
  3. Bring 2 3/4 cups water, bouillon cubes, lemon rind and thyme to a boil in a large saucepan.
  4. Add quinoa and carrot.
  5. Cook 10 to 15 minutes or until water is absorbed.
  6. Stir in raisins and mushroom mixture.


  • Carrot and Raisin Quinoa from the Public Health Cookbook by the Seattle and King County Department of Public Health—original source of recipe, public domain government resource

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