Did you know that Quinoa contains almost twice more fiber than any other grain and is one of the most protein-rich foods we can eat, containing all 9 essential amino acids? Well…I just found out myself!! All I knew is that I just LOVE the taste and texture of quinoa and the carrot juice in this recipe brings out its flavor beautifully! The chickpeas add a heartiness to this dish that is absolutely perfect. I like to use a sweet-tasting brown rice organic Miso for this recipe but you can choose any other variety you like best. I typically serve this quinoa on a buffet table to go with other dishes with lots of spices in them, which is why I keep it sweet and simple. I don’t want it to “compete” with the other flavors, but if you would like to have it as a stand-alone main dish, you may want to add a pinch of sea salt (Fleur de Sel) and a pinch of smoked paprika, right before you serve it, to jazz it up a bit! I serve this dish at room temperature but it’s delicious hot or cold as well!
- 3 Tbsp extra virgin olive oil
- 2 cups raw quinoa
- 2 tsp fresh grated ginger
- 2 cloves garlic (minced)
- 3½ cups 100% carrot juice
- 1 Tbsp organic brown rice miso
- 1 large can (1lb13oz) chickpeas (rinsed and drained)
- Sauté garlic and fresh ginger in olive oil.
- Let it sizzle for a couple minutes and then pour dry quinoa in the pan and stir with a wooden spoon to coat well with the olive oil for another couple minutes.
- Pour Carrot juice over the quinoa and continue to cook over medium heat uncovered for another minute.
- Add in the chickpeas and the miso and continue to cook uncovered for about 20 minutes (so that the carrot juice is all soaked up and the quinoa is tender).
- Turn off the heat and cover for 10 minutes.
- Place in a shallow dish and let cool.
- Drizzle with a few drops of olive oil when ready to serve.
annie says
December 5, 2017 at 5:30 pmThis dish sounds that it would pair perfectly with your carrot cider baked chicken…have you had these two together? I’m planning a dinner party, and the cider baked chicken is on the menu… now I’m looking for the perfect accompaniment!
Catherine Katz says
December 13, 2017 at 6:07 pmSo sorry Annie that I never got to see this comment in time, I hope it worked out beautifully for you, whatever you picked as a side dish! 🙂
martine says
May 11, 2016 at 2:27 ambonjour de France! je pars quelques jours chez ma mère et je fais la rasia de vos recettes si healthy et délicieuses aussi! nous allons nous régaler! celle-ci a été testée et retestée et rerererere re testée! toujours excellente! bonne journée! martine de France
PS 10 coeurs c’est possible?
Arlene O'Rourke says
April 16, 2016 at 8:11 pmI did have to do a little playing as I only had 2 1/2 cups of carrot juice and the nearest grocery store is 10 miles away. I used a cup of apple cider. I also added Herbes de Provence as I didn’t have any miso. Tasted great! I can’t wait to try it with all of the correct ingredients.
Catherine Katz says
April 17, 2016 at 7:42 pmSo creative Arlene, I love that you found a way to make it work for you! LOVE it!!! 🙂
martine says
March 19, 2016 at 9:12 amabsolument délicieux , une vraie gourmandise! merci mrs cuisinicity pour cette lovely and tasty recette ! have a good perfumed day! martine de France
Catherine Katz says
March 19, 2016 at 3:28 pmMERCI BEAUCOUP Martine de France!!! Vous êtes si gentille!! 🙂
Wendy B says
December 5, 2015 at 9:18 amWe had a ton of carrots from our CSA. This recipe is now part of our permanent collection. Tasty, satisfying and healthy! What else can you ask for? Thank you so much!
Catherine Katz says
December 5, 2015 at 12:46 pmYES!!! Wendy, it’s so special to be able to make your own carrot juice from scratch with all those beautiful carrots!I am so happy it’s part of your permanent collection now!
Catherine Katz says
April 5, 2015 at 8:41 amMagnifique! Bonnes fêtes à vous aussi Martine!
martine says
April 5, 2015 at 3:51 amcoucou! je ne me lasse pas de cette recette que je vais encore réaliser to-day! merci et bonnes fêtes de Pâques à vous!!! Martine de France
Catherine Katz says
December 17, 2014 at 12:16 pmAh que ça me fait plaisir Martine!!
martine says
December 17, 2014 at 11:27 amcoucou! je viens de réaliser votre recette c’est gé ni a l ! super facile à faire et dé li ci e u xx xx !! un p’tit arrière goût acidulé , certainement le jus de carottes et cette douce saveur de quinoa ! superbe!!! merci!! et bonnes fêtes à vous aussi! …… 10 cœurs , ça existe?
Gisele Waters says
December 16, 2014 at 1:23 pmWOW! Powerhouse of ingredients all in ONE. quinoa, ginger, miso, olive oil. So healthy, love it. Thank you Catherine Katz and Cuisinicity! Ooooo how about adding turmeric?! comino? The website I provided will help you understand more about ingredients too!! It’s a website / concept I created and built while still at TellSpec. No longer there. But you might find the concept interesting. FOOD + health impact in Twitter version?
Merry Christmas to you and yours!!
Catherine Katz says
December 16, 2014 at 4:30 pmWOW in turn Gisele! I can tell I am going to spend a lot of time on that website! Fascinating and so user-friendly! It must have been a colossal undertaking to put together–just fantastic! And yes, I absolutely love turmeric and you certainly could use it with this recipe. Thank you again for this and your lovely comment! So glad to have you at the table!!
martine says
December 15, 2014 at 11:52 amouf! ça allait me manquer!!! ah!ah!! merci , ç’est très alléchant!! bonnes fêtes !
Catherine Katz says
December 16, 2014 at 4:32 pmBonnes fêtes à vous aussi Martine!!
Liz Paley says
September 8, 2014 at 7:30 amIt’s not easy to pick just one favorite Cuisinicity recipe, but this one has a special place in my heart because it solved a recurring problem. I prepare my lunch for the work week on Sundays and am always looking for something easy, healthy and delicious. Catherine’s Carrot Miso Quinoa was perfect and has become my go-to (particularly on those especially harried Sundays when the weekend feels too short and Monday is looming).
Catherine Katz says
September 8, 2014 at 8:56 amGreat power lunch to go! What a great suggestion! Thanks Liz!
Chris G says
September 6, 2014 at 8:59 pmThis is a wonderful base to build on but I felt that it was a bit “one note” as written, I wound up adding a little cayenne to spice it up and a teaspoon or so of paprika to give it a little smokiness…ancho powder may have been even better. You could take it in a different direction by adding some fresh or dried herbs as well. I think I’ll try the left-overs with a light drizzle of honey to balance the cayenne heat. Can’t wait to try more of your recipes!
Catherine Katz says
September 7, 2014 at 6:44 amHaha! I love that you spiced it up a bit! The paprika sounds just perfect! I agree, as a stand-alone dish, go for it! I actually like to serve this quinoa on a buffet table next to other dishes that have a lot of spices in them, which is why I keep it sweet and simple. Thank you so much, Chris, for your genuine and wonderful comment! Keep it coming!