Ingredients:

• 1 cup uncooked quinoa
  
• 1 1/3 cups fresh mushrooms, sliced
  
• 1/2 cup green onions, chopped
  
• Lowfat cooking spray
  
• 2 3/4 cups water
  
• 1 1/2 teaspoons chicken-flavored bouillon granules
  
• 1 teaspoon grated lemon rind
  
• 1/2 teaspoon dried thyme
  
• 1 cup shredded carrot
  
• 2 tablespoons raisins, chopped

Directions:

1. Wash the quinoa thoroughly to remove its bitter coating, drain and set aside.
   
2. Sauté mushrooms and green onions in a large nonstick skillet coated with cooking spray over medium-high heat for 5 minutes or until tender. Set aside.
   
3. Bring 2 3/4 cups water, bouillon cubes, lemon rind and thyme to a boil in a large saucepan. Add quinoa and carrot. Cook 10 to 15 minutes or until water is absorbed.
   
4. Stir in raisins and mushroom mixture.