A hearty, plant-based quinoa dish infused with warm spices, tender carrots, and creamy cashew richness—finished with a sprinkle of fresh herbs and roasted cashews for added texture and flavor. This pilaf is both nourishing and comforting, making it ideal for a weeknight dinner or a wholesome lunch.

Why You’ll Love This Recipe

This creamy carrot and cashew quinoa pilaf is the perfect marriage of health and flavor. Packed with protein-rich quinoa, crunchy roasted cashews, and sweet, earthy carrots, it’s both satisfying and vibrant. The coconut milk gives it a luxurious creaminess, while ginger, turmeric, and cumin lend warm, aromatic depth. It’s naturally gluten-free, vegan, and can be served as a main course or a flavorful side dish.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

quinoa
water or vegetable broth
coconut oil or olive oil
onion, finely chopped
garlic, minced
grated fresh ginger
grated carrots
full-fat coconut milk
ground turmeric
ground cumin
salt and black pepper
roasted cashews, roughly chopped
chopped fresh parsley or cilantro (for garnish)

directions

Rinse quinoa thoroughly under cold running water to remove its natural bitterness.
In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Fluff the quinoa with a fork and set aside.
In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.
Add the minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.
Stir in the grated carrots along with turmeric, cumin, salt, and black pepper. Cook for 4–5 minutes, stirring occasionally, until the carrots are tender.
Add the cooked quinoa and coconut milk to the skillet. Stir well to combine. Simmer for 3–4 minutes until the mixture is creamy and heated through.
Remove from heat and sprinkle with roasted cashews and fresh parsley or cilantro.
Serve warm as a main or side dish.

Servings and timing

This recipe serves 4.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: About 35 minutes

Variations

Spicier Version: Add a pinch of cayenne pepper or a chopped green chili for heat.
Nut-Free Option: Replace cashews with roasted sunflower or pumpkin seeds.
Leafy Greens: Stir in a handful of chopped spinach or kale with the carrots for added nutrients.
Lemon Zest: Add a touch of lemon zest at the end for a refreshing lift.
Grain Substitution: Use cooked brown rice, millet, or couscous instead of quinoa.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or coconut milk to maintain creaminess. This dish also reheats well in the microwave. While it is best enjoyed fresh, it can be frozen for up to one month—thaw in the refrigerator overnight before reheating.

FAQs

Is this dish vegan?

Yes, this recipe is fully plant-based and suitable for vegan diets.

Can I use pre-cooked quinoa?

Absolutely. Use about 2 1/2 to 3 cups of pre-cooked quinoa and skip the initial cooking step.

Can I make this recipe oil-free?

Yes. Sauté the onions and aromatics in a small amount of water or vegetable broth instead of oil.

What type of coconut milk should I use?

Full-fat coconut milk is recommended for creaminess, but light coconut milk can be used for a lighter version.

Can I add protein to this dish?

Yes, you can add cooked chickpeas or lentils for extra protein while keeping it vegan.

How do I prevent the quinoa from becoming mushy?

Be sure to measure the water correctly and cook the quinoa just until the liquid is absorbed. Fluff with a fork to maintain a light texture.

What can I serve with this pilaf?

It pairs well with grilled tofu, roasted vegetables, or a fresh green salad.

Are there any alternatives to cashews?

You can substitute almonds, pistachios, or seeds if you prefer or need a nut-free version.

Can I use frozen carrots?

Grated fresh carrots are best, but thawed and drained frozen carrots can be used in a pinch.

How do I enhance the flavor even more?

Add a squeeze of lime juice or a dash of garam masala for additional depth.

Conclusion

Creamy Carrot and Cashew Quinoa Pilaf is a flavorful, nourishing dish that combines wholesome ingredients with bold spices and creamy textures. Perfect as a meatless main or a vibrant side, it’s versatile, easy to make, and endlessly adaptable to your taste. This dish brings warmth and comfort to any meal while remaining light and plant-based—ideal for both everyday meals and special occasions.