Cook the quinoa according to package directions, either conventionally or in the microwave.

In a medium nonstick skillet, heat the oil. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the carrots, garlic and cumin; cook, stirring as needed, until the carrots are wilted, about 2 minutes.

Stir in the quinoa, chickpeas, orange juice, raisins, salt and cinnamon; cook, covered, until the juice is absorbed and the flavors are blended, about 10 minutes. Stir in the cilantro.

Serving Provides: 1 Bread, 2 Fruit/Vegetables, 1 Protein/Milk, 1 Fat.

Per Serving: 205 Calories, 4 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 239 mg Sodium, 37 g Total Carbohydrate, 6 g Dietary Fiber, 6 g Protein, 62 mg Calcium .

Recipe from Weight Watchers Versatile Vegetarian. Kitpath to Eat-lf feb98

Inc. Recipes © Weight Watchers International, Inc., owner of the registered trademark. All Rights reserved.

all-it was a staple in the diet of the ancient Incas. If you've never tried quinoa, this recipe is a fabulous introduction; it also makes a beautiful stuffing for acorn squash.