Sauteed Spicy Carrots With Black Quinoa Recipe

Name: Sauteed Spicy Carrots With Black Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 2 garlic cloves, minced; 1 to 2 serrano or jalapeno chiles, minced; 2 teaspoons coriander seeds, lightly toasted and coarsely ground or crushed; 2 teaspoons cumin seeds, lightly toasted and coarsely ground or crushed; 2 pounds carrots, peeled and sliced on the diagonal, about 1/4 inch thick; 1 1/2 teaspoons sugar; Salt; 1 tablespoon unsalted butter (optional); 1/4 to ⅓ cup cooked black quinoa; 2 tablespoons chopped fresh mint or cilantro

Servings: persons

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 to 2 serrano or jalapeno chiles, minced
2 teaspoons coriander seeds, lightly toasted and coarsely ground or crushed
2 teaspoons cumin seeds, lightly toasted and coarsely ground or crushed
2 pounds carrots, peeled and sliced on the diagonal, about 1/4 inch thick
1 1/2 teaspoons sugar
Salt
1 tablespoon unsalted butter (optional)
1/4 to ⅓ cup cooked black quinoa
2 tablespoons chopped fresh mint or cilantro

1
Heat olive oil in a large, heavy skillet over medium-high heat and add garlic and chile.
2
Stir for about 10 seconds and add ground coriander and cumin.
3
Stir for about 10 seconds, until mixture is very fragrant, and add carrots, sugar and salt to taste.
4
Saute, stirring often or tossing in the pan, for 5 minutes and turn heat down to medium.
5
Continue to cook, stirring often or tossing in the pan, for another 10 minutes, until carrots are tender and lightly colored.
6
Add butter, quinoa and mint or cilantro and stir or toss in the pan for another minute or two, until quinoa is warmed through and butter has melted.
7
Taste and adjust seasonings.
8
Serve hot or warm.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 2 garlic cloves, minced, 1 to 2 serrano or jalapeno chiles, minced, 2 teaspoons coriander seeds, lightly toasted and coarsely ground or crushed, and more.

Yes, Sauteed Spicy Carrots With Black Quinoa falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Spicy Carrots With Black Quinoa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions