A note to subscribers: Google Reader will shutdown on July 1st, 2013. If you have a subscription to this blog through Google Reader, please sign up for email notifications, or switch to another reader. I recommend Feedly or Bloglovin. They will automatically retrieve all your Google reader subscriptions.
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! 😉
ONE YEAR AGO: Celebrate Wednesday: Heirloom Tomatoes Steal the Show
TWO YEARS AGO: Pain de Provence
THREE YEARS AGO: Golspie Loaf, from the Scottish Highlands
Bewitching Kitchen 
I’ve still not tasted quinoa but between the lemon juice and cider vinegar it’s sounds like you’ve got a bit of tang and then the sweetness of the apple cider and the agave nectar and the crunch of the almonds … a party in your mouth. 🙂 Carrots are one of the few veggies I agreed to eat as a kid and they’re still one of my favourites.
LikeLike
Oh, you must cook some quinoa! It is really delicious.. if you love couscous, you’ll love quinoa but it won’t fill you up as much. So, you loved carrots as a kid? My Mom was not as lucky as yours – I hated every single veggie. Not sure what was wrong with me, but whatever was wrong, I fixed it. (at least in the food department… 🙂
LikeLike
I am new to quinoa, only used it to make salads so far
This will be on the menu tomorrow 🙂 I love carrots and the combination of sweet and sour sounds too good to miss 🙂
LikeLike
sweet and sour things are on my mind lately – and on my table too… something about contrasts I find very appealing.
LikeLike
That is a beautiful picture. The recipe sounds good, I will check (my refrigerator!) for quinoa.
LikeLike
Hope you try this, Cindy – I know you will love it!
LikeLike
Quinoa and carrots are so nice together. And almonds!
LikeLike
I just bought another bottle of almond butter – something I learned to love thanks to your blog, you know… 🙂 Almonds are delicious in this recipe, I think they added a lot to it.
LikeLike
I’m a quinoa neophyte, Sally, and your tips are gratefully accepted. I love the idea of cider-glazed carrots and might try to make them by themselves, as well as with this quinoa. That photo is just too good not to give your recipe a try.
LikeLike
So you’ve never cooked quinoa! Think about a couscous that went to a spa and lost some weight.. THAT”s quinoa and how good it makes you feel.. 🙂
LikeLike
I love quinoa and both the cider and agave in it are very interesting touches to this dish. Love it!!!!!!!!!!!!!!!!!!!
LikeLike
I thought so too, the agave and the cider turned a simple dish into something else… very very tasty….
Hope you give it a try, Denise!
LikeLike
I have been eating a lot of quinoa lately, but I love the flavors here. I think the apple cider vinegar would add just the tang I’m looking for (I love sour right now!) Thank you for sharing! I can’t wait to try!
LikeLike
I am sure you will love this recipe! Hope you had a great weekend!
LikeLike
Absolutely love quinoa and make it often: hence recipes like this to give it more varied taste sensations are certainly very welcome in my book 🙂 !
LikeLike
I don’t make quinoa as often as I should, but you are right, variations are more than welcome! I am collecting a few recipes, pretty soon it will be warm enough to go for cold variations… right now I’m more in the mood for a warm side dish
LikeLike
Yum. I had no idea that it goes rancid quickly. Good to know.
LikeLike
Well, it may or may not – I am a bit puzzled by the conflicting info I find. To be safe, smell the quinoa when you are going to use it. Better safe than sorry, right?
LikeLike
Oh yes, I’ve had the non-rinsed quinoa. Not so appetizing. Once I figured that out, I’ve enjoyed it much more. It’s in our rotation on salad night. 🙂 (I count it as a “salad.”)
LikeLike
Would you like some soap with your dinner?
I think I’ll pass, thank you!…..
LikeLike
That is exactly what it tastes like when it’s not rinsed! You nailed it. 🙂
LikeLike
I’m loving your close-up photos Sally! Gorgeous flavors in this dish. I’ve never frozen cooked quinoa…what a revelation — I must give it a try!
LikeLike
Kelly, believe it or not I’ve been taking pictures almost exclusively with my cell phone these days. Long, long story. New computer that is giving me a lot of headaches and a few troubles communicating with my camera.
You know what my problem is? not enough time to do everything I would like to do… (sigh)
but I have a lot of fun with the road, not necessarily the destination…. 😉
LikeLike
Haha!! You talkin’ to me?! ;-). That’s why I generally only post once a week… NO time – humph!
LikeLike
well, you develop all your recipes yourself, that is a completely different story altogether! With all the nutritional info, clearly each post takes you a lot more work than mine! I am in awe that you do it as often as you do, with the busy life you live. So there you go, be over proud of yourself! 😉
LikeLike
I’m always looking for new quinoa inspiration and I totally love the sound of this! Cider-glazed carrots…yum!
LikeLike
Those carrots could stand alone and shine… but of course, a little quinoa only makes them better! 🙂
The problem with carrots by themselves is that I never seem to make enough – a bit like mushrooms, they tend to shrink away or something
LikeLike
Healthy and delicious! Cide-glazed carrots must taste wonderful.
Cheers,
Rosa
LikeLike
They taste awesome… I thought maybe it would be too sweet, but not at all…
LikeLike
I have never cooked with quinoa though I bought a bag to make something with, I think a flatbread recipe, so how would I know if they have ‘gone off’, ah the puzzles of the lost ingredients in the cupboard. What does it taste like, it looks so bitty somehow and little, I guess I should give it a spin, or maybe buy a fresh bag and make more of an effort as your recipe looks lovely!
LikeLike
my replied showed as new comment. iPad blues… please see below. 😉
LikeLike
so hard to explain its taste, I think one way to think of it is a taste similar to bulgur wheat, but with a much softer texture, more in the direction of couscous. but it has more bite than couscous.. gosh, now I am all confused…. 😉
LikeLike
Pingback: Quinoa salad with glazed carrots | Chef in disguise