WEEKDAYS 1e|12c|p

Caramelized Carrots with Quinoa

Daphne Oz
Servings: 8
1 to 30 min

Flecked with creamy goat cheese and zippy pomegranate seeds, this protein-packed salad can be served warm or at room temperature.

  • Ingredients
  • step-by-step directions
Caramelized Carrots with Quinoa
  • 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
  • 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.
  • 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.
  • 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.
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