Orange-Spiced Carrots and Quinoa

by Lynne Webb, https://www.mygourmetconnection.com/

(carrots)

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

Ingredients

1 cup quinoa (we used a rainbow blend)
1 lb carrots, peeled and cut into 1-inch pieces
1¾ C low-sodium chicken broth
3 Tbsp butter, divided
½ C orange juice
1½ Tbsp orange marmalade
1 to 2 tsp prepared English mustard (Colman's)
½ tsp turmeric (or more to taste)
Salt and freshly ground black pepper
2 Tbsp 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. 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.
2. Add the carrots and orange juice to a separate pan, cover and bring to a simmer over medium heat. Cook, stirring occasionally, until the carrots are tender when pierced with the tip of a sharp knife, 7 to 8 minutes.
3. 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.
4. Continue cooking, stirring frequently, until the liquid has evaporated and the carrots are nicely glazed, 2 to 3 minutes longer.
5. 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.

Turn this recipe into a complete meal:
You can make this recipe into a one-dish dinner by adding some cooked chicken and sautéed greens like spinach or kale.