Carrot Quinoa

Carrot Quinoa

Comforting Carrot Quinoa:

Yes quinoa is a superfood, but, in this recipe for Carrot quinoa, it has many of autumn’s most comforting and amazing flavors. The traditional French mire poix (onion, carrot, & celery) proportions are different than what you would use for making vegetable stock but, it’s got lots of savory flavor that you’ll love! Like soups, I love this combination when it’s cold outside. Not snowing, I’m in California after all, but you know, like below 60 degrees. If you think this photo looks a little like a cake, maybe it’s because I stopped making them for health reasons quite some time ago. Not even carrot cake! I know!

The high protein and high fiber benefits of quinoa:

Quinoa is one of the most protein-rich foods we can eat. Like the combination of rice and beans, it’s a complete protein containing all nine essential amino acids. When people ask how vegans or vegetarians get enough protein, you’ve found it baby! In fact, quinoa contains almost twice as much fiber as most other grains. Fiber is most widely known to relieve constipation. There are many people who take medications with side effects that really need this. But, if you simply want to feel fuller to eat less or maintain a healthy weight, then, this is for you, too. Amazingly, quinoa also helps to prevent heart disease by reducing high blood pressure and diabetes. At least, that’s what it did for me! You’ll enjoy this!

See more vegetable recipes.

Carrot Quinoa
Prep time
Cook time
Total time
Try this amazingly healthy superfood with comforting traditional flavors of carrot, celery and onion!
Recipe type: Whole grain
Cuisine: Californian
Serves:: 4 Makes: 4 Cups
  • 1 ½ C Water + ¼ c
  • 1 C Quinoa
  • 2 C Carrot, finely chopped
  • ½ C Minced shallot (about 1 small)
  • 1 T Trader Joe’s Everything but the bagel seasoning
  • 1 T Dried Thyme (or, use ¼ c fresh)
  • ½ t Kosher sea salt
  • ¼ t Freshly ground black pepper
  • ¾ C Celery, small dice (about 2 stalks)
  • ¼ C Fresh flat leaf parsley, finely chopped
  • 1 T Fresh orange juice (or, lemon juice)
  • ½ C sliced almonds + more to garnish
  • Garnish as shown with hummus, shaved raw carrots, baked crispy chick peas, pepitas and baby arugula
  1. In an Instant Pot, combine water, quinoa, carrots, salt, pepper, thyme and seasoning blend, and cook for 1 minute on pressure cook, with vent sealed. (This will take about 15 minutes to warm up, 1 minute to cook, and 10 minutes to cool; for a total cooking time of 26 minutes)
  2. When finished cooking (and timer will beep), unplug machine, do not allow further cooking on keep warm setting, rest for 10 minutes, then, carefully open vent to release pressure for 1 minute, or as needed.
  3. Remove lid and set aside.
  4. Carefully remove hot liner from pot, pour quinoa contents in a large bowl; fluff with a fork.
  5. Cool to warm, or room temperature.
  6. If making ahead, cool completely, cover tightly and refrigerate for up to 3 days.
  7. When ready to serve, add to bowl the rest of the ingredients, and gently stir.
  8. Garnish as desired.
  9. Cooks’ notes: Don’t worry if you don’t have an Instant Pot. The quinoa can be cooked on the stove according to package directions.


Find Trader Joe’s “Everything but the bagel seasoning mix”.

Check out more side dish recipes  or learn more about quinoa.



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