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I’ ve had plenty of versions of quinoa in the past, but this one takes the number one spot. The carrots added a sweet-sour note, the thinly sliced almonds a delicious crunch, and the quinoa married them together with its light and refreshing nature. Cannot praise this dish enough. I was inspired by this recipe from Bon Appetit, and decided to come up with a version to be served hot instead of cold, but with similar flavors. If you are searching for a recipe to please vegetarians or a perfect side dish for pork, poultry,  perhaps a thick slab of grilled salmon, look no further. This is perfect!

QUINOA WITH CIDER-GLAZED CARROTS AND ALMONDS
(from the Bewitching Kitchen, inspired by Bon Appetit)

1 cup quinoa, very well rinsed and drained
salt
3 medium carrots, thinly sliced at an angle
2 Tbsp apple cider
2 Tbsp agave nectar
1/4 cup sliced almonds
2 Tbsp olive oil, divided
1 Tbsp cider vinegar
2 Tbsp lemon juice
zest of 1 lemon

Heat 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. Drain; return quinoa mixture to saucepan, cover, and let sit for 10 minutes. Fluff with a fork and transfer to a large bowl; let cool.

Meanwhile, lightly coat a large rimmed baking sheet with oil (or cover it with parchment paper). 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.

Heat 1 tablespoon of olive oil in a small skillet. Add the almonds and cook over low heat until fragrant.  Set aside, keeping it warm.

Whisk vinegar, lemon zest, lemon juice, and remaining tablespoon of olive oil in a small bowl.  Season with salt and pepper.

Add carrots and almonds to quinoa mixture and toss to coat. Drizzle the vinegar & lemon mixture and mix well tp combine all ingredients.  Adjust seasoning if needed.

ENJOY!

to print the recipe, click here

Comments: If you are new to cooking the seeds of Chenopodium quinoa, please remember to rinse them extensively.  The seeds  have a natural coating of saponins that taste very bitter.  Processing the seeds for sale includes pre-washing, but you will notice that the water still foams slightly once you soak the seeds.  A couple of years ago, I read somewhere that quinoa goes rancid very easily, so the advice given was to store it for  no more than 6 months (or freeze it).   I tried to find a source for this information,  but now I find plenty of sites stating that it lasts for several years in the pantry.  Oh, well. I guess one can always open the bag and do a sniff test.

Cooked quinoa freezes very well, so you can prepare a full bag and portion it in the freezer for later. I actually cooked it on a Saturday and made this recipe for our dinner on Tuesday.  Pork tenderloin kebabs completed the meal, but the truth is we both raved about the quinoa a lot more.  Bonus:  we got our intake of carrots all taken care of!  😉

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