Red Quinoa and Roasted Carrot Salad

Red Quinoa and Roasted Carrot Salad
December 1, 2015 holoholo

Quinoa is quite popular these days. It has a high protein content and complex carbohydrate structure, meaning it doesn’t break down into sugar as fast as more refined grains or starches. It’s also gluten-free, for those who have that dietary requirement. We don’t get to see many fall colors in Hawai‘i, so here’s a lovely way to put some autumn hues on your plate!

Red Quinoa and Roasted Carrot Salad

Red Quinoa and Roasted Carrot Salad

A Holoholo Farm Recipe by Chef Emily Beagle

Serves 4 as a meal salad or 6 to 8 as a side dish

This salad can be served warm, or made ahead and served chilled. Chef Emily likes to make big batches of the spice mixture so that she always has some on hand.

The Spice Mixture

  • 4 teaspoons sweet paprika
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground cumin
  • 2 teaspoons ground ginger
  • 2 teaspoons ground coriander
  • 1 teaspoon cayenne pepper
  • ½ teaspoon ground cardamom
  • 2 teaspoons salt
  • 2 teaspoons black pepper

Combine all spices and mix together. You’ll be using this mix in all stages of the recipe.

Red Quinoa and Roasted Carrot SaladThe Vegetables

  • 1½ pounds carrots, sliced into 2-inch long matchsticks
  • 1 large red onion, halved, then sliced across the grain into half-moons
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons spice mix

Preheat the oven to 400°. In a large bowl, toss the carrots and onions with about 2 tablespoons of oil. Add the spice mix and toss to coat. Spread onto a rimmed baking sheet and roast for 20 to 25 minutes, stirring once or twice, until tender.

The Quinoa

  • 2 cups red quinoa
  • 2 teaspoons spice mix
  • 4 cups water

Combine the quinoa, spice mix and water and bring to a boil. Cover and simmer over low heat until the water is absorbed and the quinoa is tender, about 20 minutes. Uncover, fluff with a fork and let cool slightly.

The Dressing

  • 2 teaspoons Dijon mustard
  • 3 tablespoons spice mix*
  • Finely grated lemon zest from 1 lemon, more if necessary
  • ½ cup fresh lemon juice
  • 1 cup extra-virgin olive oil

Whisk mustard, spice mix, lemon zest and juice together in a bowl. Slowly stream oil in as you whisk. Whisk thoroughly to combine. You can also use an immersion (stick) blender.

*If you really want to boost the flavor, make an extra batch of spice mix and add another tablespoon

The Salad Fixings

  • ½ cup dried cranberries
  • ¼ cup chopped flat-leaf parsley
  • Mixed salad greens
  • Extra-virgin olive oil
  • Lemon juice
  • Salt
  • Pepper

Assembly

Mix dressing with quinoa and veggies. Taste and add more lemon juice, salt and pepper, if desired. Add cranberries and parsley. Toss together. Serve over greens dressed lightly with olive oil, lemon, salt and pepper.