Ingredients

• 2 medium carrots, diced (1/2 inch cubes)
• 1/2 to 1 Tbs canola oil
• 1/2 medium onion, thinly sliced
• 1/4 tsp ground turmeric
• 3 C water
• 1 1/2 uncooked quinoa
• 1/2 green bell pepper, chopped
• 2 Tbs slivered almonds
• 2 Tbs golden raisins
• 1/2 C frozen peas, thawed
• Toasted pistacios, for garnish
• CROUTONS (optional)
• 1/2 to 1 Tbs e.v. olive oil
• 2 large cloves garlic, minced
• 1 slice whole wheat bread, in 1-inch cubes

Directions

1. Steam the carrots for 5-8 minutes

2. Heat oil in large skillet, medium heat

3. Add onion, stir, until translucent, abt 5 mins

4. Stir in turmeric

5. Add water, bring to a boil

6. Add quinoa, stirring to push it under the water

7. Place pepper, almonds, raisins on top

8. Cover and simmer until all water is absorbed & quinoa is light & fluffy, 25-30 mins

9. Add peas during last 5 mins of cooking

10. Fluff with a fork

11. CROUTONS

12. Preheat oven to 425

13. Heat oil & garlic in snall pan until simmering

14. Brush oil onto bread cubes, patting garlic bits on top

15. Bake until brown on top, abt 6-9 minutes

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