The recipe for this quinoa with carrots was born almost by chance, starting from a simple craving (to eat something light yet tasty and satisfying) and from what I had in the fridge. The result is an essential dish made of few elements, in which every ingredient has a precise role: there is the sweetness of the carrots, the creaminess of the crescenza cheese and the crunchy contrast of the pumpkin seeds. A balance that makes this recipe easy but never boring, perfect in every season. Finally, let’s not forget that quinoa is gluten-free and rich in plant proteins, fiber and minerals. Let’s include it a bit more often in our diet, come on.
Other quinoa ideas you might be interested in:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 2Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for quinoa with carrots
- 3/4 cup quinoa
- 1 cup water
- oz carrots (weight after trimming (about 1 2/3 cups). For preparation: reserve about 1.8 oz (3/8 cup) to slice thinly and dice the remaining 5.3 oz (about 1 1/4 cups).)
- 1.8 oz scallion (weight after trimming (about 3 scallions))
- 3.5 oz crescenza (soft cheese (about 1/2 cup))
- 1 tbsp pumpkin seeds
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Colander
- 1 Pan medium
- 1 Pan small
- 1 Mandoline
- 1 Saucepan with lid
Preparation of quinoa with carrots
First of all, cook the quinoa following the instructions reported HERE. Keep in mind that for 3/4 cup of quinoa you will need 1 cup of water.
Once cooked, fluff it with a fork and set aside.
Trim and peel the carrots. Wash and dry them by patting with paper towels. Then slice about 1.8 oz (about 3/8 cup) of the carrots into very thin slices using a mandoline and dice the remaining 5.3 oz (about 1 1/4 cups).
Finely chop the white part of the scallion.
In a saucepan, heat a few tablespoons of oil and sauté the scallion for a couple of minutes, taking care not to burn it.
Then add the carrots and a generous pinch of salt and cook over medium-low heat for about 10–12 minutes, stirring from time to time. When done, the diced carrots should still be slightly crisp while the strips will be very soft.
Meanwhile, heat a small pan very well without any oil and toast the pumpkin seeds until they start to pop. This will take about a couple of minutes. Remove them from the pan and set aside.
When the carrots are cooked, add the quinoa to the pan and mix. Adjust salt if necessary.
Finally, off the heat, add the crescenza and stir until perfectly combined. If after adding the crescenza the quinoa seems too compact, just loosen it with a few tablespoons of hot vegetable broth until you reach the desired consistency.
If you prefer a lighter, more separated quinoa, you can omit the cheese. Adding it will give a creamier texture. It’s up to you to decide.
Serve the quinoa with carrots on individual plates, sprinkling with the toasted pumpkin seeds and freshly ground black pepper. Serve hot or warm. Enjoy! Paola.
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