Moroccan Quinoa

Bring broth to a boil in a large pot with a tight-fitting lid. Pour quinoa into boiling broth and reduce heat to a simmer. Cover and allow to simmer for 15 minutes. Remove from heat and allow to rest, covered, for 5 minutes more.

While quinoa is cooking, add olive oil, curry powder, turmeric and cinnamon to a large pan over medium heat. When spices become fragrant, add onion and carrots. Cook, stirring frequently, until onions begin to soften. Remove from heat.

When quinoa is tender, pour onion and carrots over the quinoa. Add scallions, almonds and raisins and stir to combine. Serve immediately.