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Plant-based protein and fiber source, rich in vitamins and minerals, gluten-free
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Quinoa with carrot (150 g) has 165 calories. That works out to 110 calories per 100 g. It contains 29.3 g of carbs, 4.9 g of protein, 2.6 g of fat and 4.2 g of fiber. Its 480 µg of Vitamin A covers 53% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 150 g
165
KCAL / 150G
Carbs
29.3g
· 11% DV
Protein
4.9g
· 10% DV
Fat
2.6g
· 3% DV
Fiber
4.2g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 73% · Protein 12% · Fat 15%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 165 kcal | |
| Total fat | 2.6 g | 3% |
| Saturated fat | 0.27 g | 1% |
| Trans fat | 0 g | |
| Sodium | 11 mg | 0% |
| Total carbohydrate | 29.3 g | 11% |
| Fiber | 4.2 g | 15% |
| Protein | 4.9 g | 10% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 150 g | 165 kcal |
| ½ cup (small) | 75 g | 83 kcal |
| 100 g | 100 g | 110 kcal |
| 1 piece (small) | 120 g | 132 kcal |
| 1 serving (large) | 200 g | 220 kcal |
| 1.5 cup (large) | 225 g | 248 kcal |
| 1 bottle (medium) | 250 g | 275 kcal |
| 2 cup (extra large) | 300 g | 330 kcal |
Calculated from 110 calories per 100 g.
To make quinoa with carrot, rinse the quinoa, soften grated or diced carrot in a little oil, then add the quinoa and cooking liquid. Simmer until the grains are tender and the liquid is absorbed, following the quinoa package directions for the liquid amount and cooking time.
Yes, rinse quinoa with carrot’s quinoa under running water in a fine-mesh sieve before cooking. Rinsing helps remove saponins, natural compounds on the grains that can taste bitter. Drain it well so excess water does not throw off the dish’s texture.
Yes, quinoa with carrot can be cooked in a rice cooker. Rinse the quinoa first, add it with the cooking liquid, and place finely grated or small-diced carrot on top. Use the cooker’s grain setting if available, then fluff the finished dish gently.
Quinoa with carrot can be served either hot or cold. Serve it warm as a side dish, or let it cool and use it as a salad base with lemon juice, herbs, and a simple dressing. Refrigerate it promptly if you are saving it for later.
Cumin, black pepper, garlic, and fresh parsley pair well with quinoa with carrot. For a brighter finish, add lemon juice; for a warmer, more aromatic version, season the carrots while they soften. Add fresh herbs after cooking to preserve their flavor.
Yes, grated carrot works especially well in quinoa with carrot because it softens quickly and blends into the grains. For more distinct pieces, use small dice instead. Add grated carrot while the quinoa cooks or soften it briefly in the pan first.
Quinoa with carrot goes well with roasted vegetables, grilled fish or chicken, and chickpeas. It can also be the base of a bowl topped with greens and a tangy dressing. Add a protein-rich topping if you are serving it as the main part of a meal.
Quinoa with carrot keeps in the refrigerator for a few days when cooled promptly and stored in a covered container. Do not leave it at room temperature for an extended period. Reheat only the portion you plan to eat, and discard it if its smell or appearance changes.
Yes, quinoa with carrot freezes well in an airtight container or freezer bag. Cool it completely first and divide it into portions for easier thawing. Thaw it in the refrigerator and reheat thoroughly; the carrot and quinoa may be softer after freezing.
Quinoa with carrot can fit into a meal for someone with diabetes, but quinoa still contributes carbohydrates and portion size matters for blood glucose. Pairing it with non-starchy vegetables and a protein source can make a more balanced meal; follow individualized medical or dietitian advice if needed.
Vitamins
Vitamin A
480µg · 53% DV
B5
0.75mg · 15% DV
Folate
57µg · 14% DV
Biotin
3.75µg · 13% DV
Minerals
Manganese
0.68mg · 30% DV
Copper
0.22mg · 24% DV
Phosphorus
117mg · 17% DV
Magnesium
57mg · 14% DV
Potassium ⭐
315mg · 9% DV
Sodium
11mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 165 calories in 1 cup (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Quinoa with carrot combines cooked quinoa with grated or finely diced carrot. Quinoa comes from the Andes of South America, while the carrot adds a gentle sweetness and colour; the grains turn tender with a slight bite. It is an easy, adaptable dish rather than a single fixed recipe, and can be seasoned simply with herbs, spices or a little olive oil.
Serve it warm as a side with vegetables, beans or a main dish, or let it cool and fold it into a lunch salad. It provides plant-based protein and fibre, making it a useful base for a light meal. Add chickpeas or leafy greens when you want something more filling, or keep the seasoning fresh and simple to let the carrot come through.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.27g
MONOUNSATURATED
0.75g
POLYUNSATURATED
1.05g
Omega 6:3 ratio 14.1:1
Above the ideal 4:1 (14.1:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.