Cider-Glazed Carrot And Quinoa Salad
This vibrant and nutritious quinoa salad is a beautiful medley of flavors and textures. Tender quinoa is combined with roasted carrots, pickled beets, fresh dill, and crisp lettuce, all tossed in a tangy cider-honey vinaigrette. This dish is perfect for a light and refreshing meal that's both satisfying and packed with wholesome ingredients.
— Constant Cookbook
Ingredients
- 1 quinoa, rinsed well in a fine-mesh sieve
- Kosher salt
- 1/2 small onion, chopped
- 1/4 olive oil plus more for baking sheet
- 2 apple cider
- 2 honey
- Freshly ground black pepper
- 3 medium carrots (about 1/2 pounds) peeled, thinly sliced on a diagonal
- 1 apple cider vinegar
- 2 finely grated lemon zest
- 1 fresh lemon juice
- 1/2 pickled beets, cut into matchsticks
- 2 coarsely chopped fresh dill
- 1 head Bibb or butter lettuce, leaves torn
Instructions
- Preheat oven to 450°. Bring quinoa and 4 cups lightly salted water to a boil in a medium saucepan. Cover, reduce heat, and simmer until quinoa is tender, 10-15 minutes. Add onion; cook for 1 minute longer. Drain; return quinoa mixture to saucepan, cover, and let sit for 15 minutes. Fluff with a fork and transfer to a large bowl; let cool.
- Meanwhile, lightly coat a large rimmed baking sheet with oil. Whisk cider and honey in a large bowl to blend; season with salt and pepper. Add carrots and toss to coat. Transfer to prepared baking sheet and roast until tender, 15-20 minutes. Let cool.
- Whisk vinegar, lemon zest, and lemon juice in a small bowl. Gradually add 1/4 cup oil, whisking until dressing is blended. Season vinaigrette with salt and pepper.
- Add beets, dill, carrots, and half of vinaigrette to quinoa mixture and toss to coat. Add lettuce and remaining vinaigrette and toss to combine.
- DO AHEAD: Quinoa, carrots, and vinaigrette can be made 6 hours ahead. Cover and chill separately.
Yield
4 servings
Comments
No comments found.