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Daphne Oz's Caramelized Carrots with Quinoa

Caramelized Carrots Quinoa Daphne Oz
Quinoa with Goat Cheese, Carrots, and Pomegranate Seeds
skill level
Easy
time
1-30min
servings
8
cost
$
Contributed by :
Caramelized Carrots with Quinoa Recipe: Flecked with creamy goat cheese and zippy pomegranate seeds, this protein-packed salad can be served warm or at room temperature.
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ingredients
  • 2 tablespoons Olive Oil
  • 2 pounds Carrots (peeled and cut into 1/2-inch pieces at a bias)
  • Salt and Freshly Ground Pepper
  • 1/2 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Cumin
  • 1/4 teaspoon Ground Coriander
  • 2 Scallions (sliced on bias)
  • 1/4 cup Goat Cheese (crumbled)
  • 1/4 cup Dried Cherries
  • 1 cup Dry Red Quinoa (cooked to package instructions)
  • Toasted Pumpkin Seeds (to garnish)
  • For the Dressing:
  • 1/2 Orange (juiced)
  • 2 tablespoons Red Wine Vinegar
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Real Maple Syrup
  • 1/2 cup Olive Oil
  • Salt and Freshly Ground Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 Orange (juiced)
    2 tablespoons Red Wine Vinegar
    1 tablespoon Dijon Mustard
    1 tablespoon Real Maple Syrup
    1/2 cup Olive Oil
    Salt and Freshly Ground Pepper
    1/4 cup Dried Cherries
    For the Dressing: In a large bowl, whisk together the orange juice, red wine vinegar, dijon mustard, and maple syrup. Whisk in the olive oil in a steady steam. Season with salt and freshly ground pepper to taste. Add the dried cherries and allow them to plump while you prepare the carrots and quinoa.
  • 2
    2 pounds Carrots (peeled and cut into 1/2-inch pieces at a bias)
    2 tablespoons Olive Oil
    Salt and Freshly Ground Pepper
    1/2 teaspoon Ground Cinnamon
    1 teaspoon Ground Cumin
    1/4 teaspoon Ground Coriander
    Heat a cast iron skillet medium-high heat. Add carrots to a large bowl, toss with olive oil, and then pour into cast iron pan. Cook the carrots undisturbed for a few minutes, allowing them to caramelize.  Season with salt and pepper.  Cook for 10 minutes and then add the cinnamon, cumin, and coriander.  Combine until fragrant. Lower heat to low and cook until carrots are tender.
  • 3
    1 cup Dry Red Quinoa (cooked to package instructions)
    2 Scallions (sliced on bias)
    1/4 cup Goat Cheese (crumbled)
    Toasted Pumpkin Seeds (to garnish)
    Combine carrots with quinoa and in the bowl with the vinaigrette. Toss to coat, and then top with scallions, crumbled goat cheese and toasted pumpkin seeds. Serve warm.

    Helpful Tips:
    1. You can cut the carrots any way you like, as long as they’re all relatively the same size.
    2. Substitute the goat cheese for feta for a new spin.
    3. Daphne uses red quinoa because it holds its texture the best, but any quinoa will do.
 
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