Quinoa with Golden Raisins

Sometimes when I’m feeling lazy and don’t want to go to the grocery store, I browse through my cupboard and refrigerator until I find something I can throw together for lunch the next day. This quinoa recipe was born during one of those times.

The inspiration for this dish comes from a wild rice recipe in A Well-Seasoned Kitchen cookbook. I like using quinoa instead of rice, because it has a higher protein content. (It’s one of the few plant foods that is a complete protein source).  It’s a great side dish for ham or chicken or you can throw some veggies on top for a healthy lunch like I did. Either way…it’s yummy.

1 cup uncooked quinoaQuinoa with Golden Raisins
2 cups chicken-broth (I use the free-range, low-sodium)
1/4 cup orange juice
1/2 cup golden raisins
3 green onions, chopped
1/2 tsp turmeric
Salt and pepper to taste


  1. Mix the quinoa and chicken broth in a saucepan and bring to a boil.
  2. Once the mixture is boiling, cover and cook for 15-20 minutes or until the broth is absorbed. Remove from heat.
  3. Add all ingredients into the quinoa and stir carefully.
  4. Place quinoa in an air-tight container and refrigerate for at least 2 hours (up to overnight).
  5. Stir before serving.
    Note: you can eat this dish warm or cold.

Easy, right? I’m all about little prep and quick-to-eat recipes like this. You could even double the batch and keep some in the fridge for up to a week. Throw in some nuts or chicken for a higher-protein variety.



About Wendy from Suburban Misfit

Social Media Manager by day; blogger and amateur photographer by night.
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