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    3 Must-Try Recipes: Quinoa, Apples, and Carrots

    By Megan McCarthy
    WebMD Feature

    Delicious, yet good-for-you cooking is easier than you think. For inspiration, try these three recipes from Atlanta chef Megan McCarthy.

    Signature Quinoa Salad

    Serves 4-6

    1 cup quinoa, rinsed

    2 cups water

    3 Tbsp extra-virgin olive oil

    1 tsp Spike Seasoning or salt and pepper to taste

    3 Roma tomatoes, seeded and diced

    1 peeled cucumber, seeded and diced

    1/2 diced red onion or 3 scallions, diced

    1 avocado, diced

    Fresh chopped basil

    Bring water and quinoa to a boil. Cover, and turn down to simmer for 12-15 minutes or until water is absorbed. Transfer cooked quinoa to a large bowl. Add olive oil and seasoning to quinoa, and mix. Add in chopped tomatoes, cucumber, onion, avocado, and basil, and gently toss to serve.

    Apple Crumble

    Serves 6

    For crumble crust:

    1 cup raw walnuts

    1 cup raw pecans

    1/2 cup oat flour

    2 Tbsp agave nectar

    1/4 cup apple juice or cider

    1 tsp cinnamon

    1 tsp freshly grated nutmeg

    Pulse walnuts and pecans in food processor. Add in oat flour, agave nectar, apple juice, cinnamon, and nutmeg. Pulse until combined. Press mixture into oiled pie pan, saving 1/4 cup for topping. Bake for 5 minutes at 375 degrees.

    For apple filling:

    6 apples, peeled and sliced thin

    1/4 cup cane sugar

    1 tsp pure vanilla extract

    1 Tbsp lemon juice

    1 tsp cinnamon

    1 tsp freshly grated nutmeg

    Put apple slices into a large bowl. In a medium bowl, combine cane sugar, vanilla extract, lemon juice, cinnamon, and nutmeg. Toss apples with sugar mixture. Fill partially baked pie crust with apple mixture, and top with remaining nut mixture. Bake at 400 degrees for 40 minutes.

    New World Carrot Cake

    Makes 12 squares

    4 cups shredded carrots

    1 cup evaporated cane sugar

    8-ounce can crushed pineapple

    1 cup prunes, pureed

    4 Tbsp warm water

    4 egg whites

    2 tsp vanilla

    2 cups white whole wheat flour

    2 tsp baking soda

    2 tsp cinnamon

    1 tsp freshly ground nutmeg

    1/2 tsp salt

    3/4 cup shredded coconut (optional)

    Preheat oven to 375 degrees. Coat a 9x13 baking pan with nonstick cooking spray. Set aside.

    In large bowl, combine carrots, cane sugar, pineapple, prune puree*, egg whites, and vanilla. Blend thoroughly. Add flour, baking soda, cinnamon, nutmeg, and salt, and mix well. Gently stir in coconut. Pour batter into oiled pan, and bake about 45 minutes. Let cool.

    *To make prune puree, combine 1 cup pitted prunes and 4 Tbsp warm water in a food processor. Pulse until pureed.

    Reviewed on February 25, 2014

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