Yes, it’s another quinoa salad! Many people are trying to eat more quinoa now for healthy reasons. That’s a very good reason to try it out and so, I have been. That and the fact that I had a humongous bag of it and we were preparing to move halfway across the country, and I needed to make a valiant attempt to use up all the food in the house! I was able to find a bunch of worthwhile recipes. (And some duds, but we’re not going to talk about those!)
The apple-glazed carrots attracted me to this recipe. The beets were a worrisome ingredient for me because I typically do not like beets. I decided not to put them in the dish. But Eric really likes beets and this dish was going to a family reunion on his side of our family, so I changed my mind. And it was the right decision. Everyone raved about the salad and the beets were a tasty & pretty addition to the dish. This is a great dish for autumn get-togethers as we head into fall!
Carrot & Quinoa Salad
Carrot & Quinoa Salad (adapted from bonappetit.com) Serves: 4
Ingredients:
- 1 cup quinoa, rinsed well in a fine-mesh sieve
- kosher salt & freshly ground black pepper
- 1/2 small onion, chopped
- 1/4 cup olive oil plus more for the baking sheet
- 2 tablespoons apple juice or cider
- 2 tablespoons honey
- 3 medium carrots (about 1/2 pound) peeled & thinly, diagonally sliced
- 1 tablespoon apple cider vinegar
- 2 teaspoons finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 cup pickled beets, cut into matchsticks
- 2 tablespoons coarsely chopped fresh dill
- 1 head romaine or butter lettuce, leaves torn
- crumbled feta for serving, if desired
Preheat the oven to 450° F. Bring the rinsed quinoa and 4 cups of lightly salted water to a boil in a medium saucepan. Cover the quinoa, reduce the heat, and simmer it until the quinoa is tender, about 10-15 minutes. Add the onion to the quinoa and cook it for 1 minute longer. Drain the quinoa if all the liquid is not absorbed. Cover the saucepan and let the quinoa sit for 15 minutes. Fluff it with a fork and transfer it to a large bowl to cool completely.
Add the onions to the quinoa and cook it for a bit longer.
Meanwhile, lightly coat a large rimmed baking sheet with oil. Whisk together the apple juice and honey in a large bowl until it is blended. Season it with salt and pepper. Add the carrots to the bowl and toss them to coat. Transfer the carrots to the prepared baking sheet and roast them until they are tender, about 15-20 minutes. Let them cool completely.
Prep the carrots for roasting.
Whisk together the vinegar, lemon zest, and lemon juice in a small bowl. Gradually add the 1/4 cup oil, whisking until the dressing is blended. Season the vinaigrette with salt and pepper.
Mix up the vinaigrette.
Just prior to serving, add the beets, dill, carrots, and half of the vinaigrette to the quinoa mixture.
Add the carrots to the cooked quinoa.
Toss it to coat. Add the lettuce and remaining vinaigrette, tossing to combine. Serve immediately.
This is a complete meal!
Beets & carrots make for great fall dishes! ~Linda
Carrot & Quinoa Salad (adapted from bonappetit.com) Serves: 4
Ingredients:
- 1 cup quinoa, rinsed well in a fine-mesh sieve
- kosher salt & freshly ground black pepper
- 1/2 small onion, chopped
- 1/4 cup olive oil plus more for the baking sheet
- 2 tablespoons apple juice or cider
- 2 tablespoons honey
- 3 medium carrots (about 1/2 pounds) peeled & thinly, diagonally sliced
- 1 tablespoon apple cider vinegar
- 2 teaspoons finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 cup pickled beets, cut into matchsticks
- 2 tablespoons coarsely chopped fresh dill
- 1 head romaine or butter lettuce, leaves torn
- crumbled feta for serving
Preheat the oven to 450° F. Bring the rinsed quinoa and 4 cups of lightly salted water to a boil in a medium saucepan. Cover the quinoa, reduce the heat, and simmer it until the quinoa is tender, about 10-15 minutes. Add the onion to the quinoa and cook it for 1 minute longer. Drain the quinoa if all the liquid is not absorbed. Cover the saucepan and let the quinoa sit for 15 minutes. Fluff it with a fork and transfer it to a large bowl to cool completely.
Meanwhile, lightly coat a large rimmed baking sheet with oil. Whisk together the apple juice and honey in a large bowl until it is blended. Season it with salt and pepper. Add the carrots to the bowl and toss them to coat. Transfer the carrots to the prepared baking sheet and roast them until they are tender, about 15-20 minutes. Let them cool completely.
Whisk together the vinegar, lemon zest, and lemon juice in a small bowl. Gradually add the 1/4 cup oil, whisking until the dressing is blended. Season the vinaigrette with salt and pepper.
Just prior to serving, add the beets, dill, carrots, and half of the vinaigrette to the quinoa mixture. Toss it to coat. Add the lettuce and remaining vinaigrette, tossing to combine. Serve immediately.