tablespoons salted butter
medium carrot, peeled and diced (about ½ cup)
01In a medium saucepan over medium, melt the butter. Add the carrot, onion and ¼ teaspoon salt. Cook, stirring, until softened, 3 to 5 minutes. Add the quinoa and cook, stirring, until fragrant and beginning to pop, about 5 minutes. Stir in the ginger and cumin. Cook, stirring, for 1 minute. Add the carrot juice, water and ½ teaspoon of salt. Bring to a boil. Cover, reduce to medium-low and cook until the liquid is absorbed, 11 to 13 minutes.
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