Tuesday, March 12, 2013

Food & Wine's Roasted Carrot and Red Quinoa Salad

This was a fabulous quinoa salad recipe from Food & Wine that I tried after reading their October 2012 issue. As usual, I adapted it to what I had in the pantry and preferred at the grocery store. I served it with lemon pepper-marinated salmon.

2 tsp Hungarian paprika (sweet paprika)
1 tsp ground cumin
1 tsp ground ginger
1 tsp ground coriander
1 tsp ground cinnamon
¼ tsp cayenne pepper
¼ tsp ground cardamom
freshly ground pepper
4 large carrots, cut in half and then thinly sliced lengthwise
1 small red onion, thinly sliced
7 Tbsp extra-virgin olive oil
½ cup chopped walnuts
1 cup red quinoa
2 cups water
2 Tbsp lemon juice
2 large handfuls mixed baby salad greens
1 tsp whole-grain mustard
½ cup dried cranberries
2 Tbsp chopped curly parsley

Preheat the oven to 400 degrees. Spread the walnuts on a nonstick rimmed cookie sheet. Bake for about 7 minutes until lightly toasted. Pour in a bowl and set aside to cool.

Throughly mix the paprika, cumin, ginger, coriander, cinnamon, cayenne, and cardamom. Season with salt and pepper. Cut up the carrot and onion. Toss with 2 Tbsp of olive oil. Add in 1 Tbsp of the spice mixture and stir to coat. Spread the carrot and onion mix onto the baking sheet. Roast 20-30 minutes, stirring occasionally, until tender.

In a medium saucepan, combine the quinoa with 2 tsp of spice mix and the water. Bring to a boil. Cover and simmer over low heat until the water is absorbed and the quinoa is tender. This should take around 20-25 minutes. Once water is absorbed, uncover, fluff and let cool slightly.

Mix together 2 Tbsp oil and 1 Tbsp lemon juice. Season with salt and pepper. Toss in the salad greens and mix until coated. Place the salad greens on a serving platter. In the same bowl, add the remaining 3 Tbsp of oil and 1 Tbsp lemon juice, plus the mustard and 1 tsp of the spices. Season again with salt, and pepper if desired. Add the quinoa, walnuts, cranberries, curly parsley, and the roasted vegetables. Spoon over the salad greens and serve.

[Adapted from Food & Wine Magazine, October 2012 issue - http://www.foodandwine.com/recipes/roasted-carrot-and-red-quinoa-salad]

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