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Recipe: Autumn Quinoa with Raisins and Toasted Walnuts


Now that it is fall, a whole host of new ingredients and flavors are available.  Quinoa is a wonderful substitute for rice, containing a greater amount of protein and a tasty nutty flavor. I keep testing out different ways to make it and I have fallen in love with this recipe. The walnuts provide a healthy dose of polyunsaturated fats and the raisins offer a nice aamount of fiber.

It is perfect for fall and is best served right away.


  • 1/2 cup of Quinoa (dry)
  • 1 cup water
  • 1 chicken bouillon cubes
  • 1/4 cup raisins
  • 1/4 cup walnuts
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne
  • ½ teaspoon cinnamon
  • salt and pepper to taste


Fill a pot with the one cup water and the bouillon cube and place on high heat. Add the 1/2 cup of quinoa, cumin, cinnamon and paprika and bring to a boil, then lower heat and simmer, covered, for about 15 minutes or until the quinoa is tender but still chewy. You will see spiral-like threads appear around each grain.

Place the raisins in a small bowl and soak them in hot water for about ten minutes. Heat a small skillet over medium heat and add the walnuts. Toast the walnuts while stirring them (to keep them from burning) for about 2-3 minutes.

When the quinoa is finished cooking, drain any excess water and stir the raisins and walnuts into the mixture. Serve immediately. Makes 4 servings.

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Posted in Brett's Blog, Nutrition, Recipes, Sides Tagged with: , , ,