Gluten Free Quinoa with Raisins, Peas & Carrots

Quinoa w. Peas, Carrots & Raisins

Gluten Free Quinoa with Raisins, Peas & Carrots!



For years it sounded odd to me; my family as a kid never prepared it and so I’d never tried this “wonder” grain. ( I guess Italians years ago were so stuck in their rut that they didn’t venture into territories that seemed unusual!) Nevertheless,  It’s high in protein & fiber of course, and simple to make. Of course, it can turn out mushy and flavorless, but there are simple things you can do to eliminate that possibility. Like what, you ask? Toasting it in a pot before doing anything else! Ahah!



1 cup Quinoa. You can soak it for an hour and then drain & pat dry, or if you don’t want to take that time, then rinse & dry.

1 cup water

½ cup Chicken Broth. G-Free of course.

2 tbl Extra Virgin Olive Oil

¼ cup Diced Bell Pepper. Any color; red, orange, yellow or green. We don’t care!

1 clove Garlic, minced

¼ cup Onion, minced. I preferred a Shallot.

1 cup frozen Peas & Carrots combo.

¼ to ½ cup Raisins. Depending on how much you love raisins! HaHa.

Dash of Salt & Fresh Black Pepper



In a dry large pot, put in the dried Quinoa and stay there while you toast for a bit. Use medium heat. I didn’t let it get brown, just a bit toasted.

Then add the water, broth and once it comes to a boil, reduce heat & simmer on low, covered, for about eight minutes. Set a timer so you don’t forget.

While that’s going on, in a small fry pan, add the oil and saute the Garlic till fragrant, then add the Onion and Bell Peppers.  Saute until softened.

Now add everything,  including Raisins & spices, to the pot with the Quinoa including the frozen Peas & Carrot. Cover again and let simmer for about 4-5 min. Done.

The Quinoa should be fluffy, not mushy, and full of flavor.



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