Quinoa with Carrots and Raisins

¼ cup olive oil

1 yellow onion, diced

2 carrots, grated

1 ¼ cups raisins

1 tablespoon pumpkin pie spice

1 ½ cups quinoa

¾ cup chopped cilantro

1 ½ cups orange juice

1 ½ cups water

¼ cup chopped walnuts

Heat olive oil in a large saucepan over medium heat. Cook and stir onion, carrots, raisins, and pumpkin pie spice until onion becomes golden, about 5 minutes. Stir in quinoa and cilantro and allow to toast for a few minutes. Pour orange juice and water in and stir well, bringing to a boil. Reduce heat cook until all the liquid is absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes, then add walnuts. Fluff with a fork and serve.