Cider-Glazed Carrot And Quinoa Salad Recipe

Name: Cider-Glazed Carrot And Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa, rinsed well in a fine-mesh sieve; Kosher salt; 1/2 small onion, chopped; 1/4 cup olive oil plus more for baking sheet; 2 tablespoons apple cider; 2 tablespoons honey; Freshly ground black pepper; 3 medium carrots (about 1/2 pound), peeled, thinly sliced on a diagonal; 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 Bibb or butter lettuce, leaves torn

Servings: persons

1 cup quinoa, rinsed well in a fine-mesh sieve
Kosher salt
1/2 small onion, chopped
1/4 cup olive oil plus more for baking sheet
2 tablespoons apple cider
2 tablespoons honey
Freshly ground black pepper
3 medium carrots (about 1/2 pound), peeled, thinly sliced on a diagonal
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 Bibb or butter lettuce, leaves torn

1
Preheat oven to 450u00b0F. 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.
2
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.
3
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. DO AHEAD:
4
Add beets, dill, carrots, and half of vinaigrette to quinoa mixture and toss to coat. Add lettuce and remaining vinaigrette and toss to combine.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup quinoa, rinsed well in a fine-mesh sieve, Kosher salt, 1/2 small onion, chopped, 1/4 cup olive oil plus more for baking sheet, and more.

Yes, Cider-Glazed Carrot And Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cider-Glazed Carrot And Quinoa Salad

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