This orange-infused combination of carrots and quinoa is a healthy, hearty side dish that goes really well with roast chicken, pork, or salmon.

Orange-Spiced Carrots and Quinoa

When served as a side dish, quinoa makes a healthy alternative to pasta and rice, and because it's so versatile, you can combine it with a wide range of other ingredients and flavors.

This recipe uses fresh carrots flavored with orange juice, orange marmalade, spicy English mustard and a hint of curry powder to create a tasty accompaniment to simple main courses like pan-seared chicken, oven-baked fish or roast pork.

You can also turn this recipe into a complete, one-dish dinner by adding some cooked chicken and sautéed greens like spinach or kale.

Orange-Spiced Carrots and Quinoa

Orange-Spiced Carrots and Quinoa

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

This orange-infused combination of carrots and quinoa is a healthy, hearty side dish that goes really well with roast chicken, pork, or salmon.

Ingredients

  • 1 cup quinoa (we used a rainbow blend)
  • 1 lb carrots, peeled and cut into 1-inch pieces
  • 1-3/4 cups low-sodium chicken broth
  • 3 tablespoons butter, divided
  • 1/2 cup orange juice
  • 1-1/2 tablespoons orange marmalade
  • 1 to 2 teaspoons prepared English mustard (Colman's)
  • 1/4 teaspoon curry powder
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Using a fine-mesh strainer, rinse the quinoa thoroughly and place it in a saucepan along with the chicken broth and 1 tablespoon of the butter.
  2. Bring the mixture to a boil, then reduce the heat to medium, cover and simmer until all the water is absorbed, 10 to 12 minutes. Remove from the heat, fluff with a fork and set aside.
  3. Add the carrots and orange juice to a separate pan, cover and bring to a simmer over medium heat.
  4. Cook, stirring occasionally until the carrots are tender when pierced with the tip of a sharp knife, 7 to 8 minutes.
  5. Remove the cover from the pan and stir in the marmalade, mustard, turmeric and remaining 2 tablespoons of butter. Season to taste with salt and pepper and add more mustard if desired.
  6. Continue cooking, stirring frequently, until the liquid has evaporated and the carrots are nicely glazed, 2 to 3 minutes longer.
  7. Add the quinoa, combine well and stir in the parsley. Cook for 1 minute to re-warm the quinoa, then taste and adjust the seasoning as needed. Serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 328 Total Fat: 14g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 23mg Sodium: 462mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 5g Sugar: 14g Sugar Alcohols: 0g Protein: 18g
Note: Nutrition information is estimated and may vary from your actual results.