Quinoa is used in place of rice in this spicy quinoa pulao with Indian flavors to add more protein.
| Prep Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 large carrots, peeled and grated
- 1 (16 ounce) can garbanzo beans (chickpeas), drained and rinsed
- ½ cup raisins
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- ½ teaspoon cumin
- ½ teaspoon chili powder
- salt and ground pepper to taste
- ¼ cup crumbled feta cheese
Instructions
- Combine carrots, garbanzo beans, and raisins together in a bowl.
- Whisk olive oil, lemon juice, cumin, chili powder, salt, and ground black pepper together; stir into carrot mixture. Marinate carrot mixture for 2 hours. Serve with crumbled feta cheese.
Nutrition Facts
| Calories | 307 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 8 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 538 mg |
| Sugars | 15 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I LOVED this dish I made for Thanksgiving. I ended up googling other forms of this dish and added Arugula with it. It was a huge success. with barely any left overs. Definitely will be making this again in the future.
I made it as stated and agreed that it lacked “zing”, so I reverted to a recipe I’ve had for years– Lime juice instead of lemon, double the chili powder and cumin, oil and brown sugar. Much better!
so easy and delicious! a new favorite
I followed some of the tips by adding a little bit of sugar and extra cumin. Instead one ladies suggestion of cider vinegar I added 1/3c. pickled red onions?.
I did not change anything and loved the recipe. Very easy and quick. I may add some more cumin next time as I love it.
I wasn’t sure about this when I first read the recipe but it’s delicious. I let the salad sit in the fridge and marinate for 24 hours and then baked it and covered with feta cheese at the end. I was surprised that even my children enjoyed it.
Excellent!! (With a few tweaks) doubled the dressing ingredients and let it sit in he fridge for 24-48 hours.. soaked up all that good flavor!
Very good but after tasting it I found it too bland so I doubled the olive oil, lemon juice and cumin. Also added some ground cinnamon: DELICIOUS!
This was a phenomenal dish; we had it as a side to some slow-cooker pork, and it paired with that wonderfully while still standing on its own flavor-wise.
delicious!
The first time, I followed the suggestion of another poster and baked the carrots for 20 minutes at 400º to soften them and release the flavor. The second time I made this was for a picnic, so I prepared it the night before. I upped the cumin and lemon juice. It was delicious and the guests loved it!
I would give this recipe 4 stars as is. I agree that it lacks zing but it is a great base recipe & is easily adaptable to taste. I have made it twice now & added 1 tablespoon each of cider vinegar & sugar & a bit of minced onion. Let it marinate overnight for sure & stir it up as often as you remember so that all the veggies get a good soaking in the delicious juices at the bottom. I like it just as well without the feta & don’t feel like it’s missing anything. This one is a keeper. Thanks BFR610!
Made this as written. It was practically tasteless. The ingredients are definitely healthy but it lacks zing. In my opinion- could use some doctoring.
This is absolutely delicious, the balance of chili and lemon and the sweetness of the carrots blend together nicely. It tastes great cold marinated or baked as a side dish.We baked at 400 F for 20 min to soften the carrots. we dont always use feta cheese but it still tastes great either way. If you can squeeze the juice a fresh lemon it tastes best. We used coin cut carrots and golden raisins which works well.