Carrot Cake Quinoa

• 4 cups water
• 1 cup quinoa
• 3/4 cup amaranth
• 1/4 cup wild rice
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 2 stalks celery, diced
• 1 large carrot, grated
• 1/2 cup canned chickpeas (garbanzo beans) (optional)
• 1/2 cup raisins
• 1 tablespoon olive oil
• 1 clove garlic, minced
• salt and ground black pepper to taste

1. Bring water, quinoa, amaranth, wild rice, cumin, and 1 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until grains are tender and water has been absorbed, 20 to 25 minutes. Let stand for 5 minutes.
2. Mix celery, carrot, chickpeas, raisins, olive oil, garlic, salt, and pepper together in a bowl; add grain mixture and mix well.

water, quinoa, amaranth, wild rice, ground cumin, salt, stalks celery, carrot, chickpeas, raisins, olive oil, clove garlic, salt

Taken from www.allrecipes.com/recipe/237213/carrot-cake-quinoa/ (may not work)