Spiced Red Quinoa with Roasted Carrots
This is a very easy and healthy dish, perfect for a picnic salad.
Quinoa is still very popular, but now it's not only because it's a NEW thing, but because most people know of its nutritional value, and it is accessible to anyone. Quinoa has a very high protein content, which will make your non-vegetarian friends more open to any dishes you may make with it. It is a good source of dietary fiber, it's gluten free, and has several Vitamin B's, Vitamin E, Calcium, Iron, Magnesium, and Phosphorus.
This dish is flavourful, sweet and pretty light. You can add some greens and toasted nuts to it, to add more texture and depth to it.
Ingredients (2 people):
- 4 large carrots
- 1 small red onion
- 5 tablespoons olive oil
- 1 cup red quinoa
- 2 cups water
- 1-2 tbsp fresh lemon juice
- 1/2 tsp finely grated lemon zest
- 1 tsp Dijon mustard
- 1/2 cup dried cranberries
- 1 tsp sweet paprika
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1/8 tsp ground cardamom
- 1/2 tsp salt and black pepper
Preheat the oven to 200C / 400F.
In a small bowl, combine together all the spices.
In a medium bowl, toss the carrots with thinly chopped onion and 2 tablespoons of the oil. Add 1 tablespoon of the spice mix and toss to coat. Spread the vegetables on a rimmed baking sheet and roast for 20 to 25 minutes, until tender.
In a medium saucepan, combine the quinoa with 2 teaspoons of the spice mix and the water and bring to a boil. Turn down the heat, cover, and simmer until cooked and tender. Uncover, fluff with a fork and let cool slightly.
In a large bowl, whisk 3 tablespoons of oil with 1-2 tablespoons of lemon juice and the zest, mustard and 1 teaspoon of the spice mix. Add the quinoa, cranberries, and roasted vegetables and toss well. Season with more salt and pepper if needed and serve immediately.