1 c. quinoa + 4 c. water AND 1/2 c. finely chopped onion
3 medium carrots, peeled if needed and thinly sliced on the diagonal
2 T. EACH apple juice AND honey
1/2 c. pickled beets, cut into matchsticks
2 T. chopped fresh dill
1 head butter lettuce, leaves torn
1 T. EACH apple cider vinegar AND fresh lemon juice
1 t. lemon zest AND 4 T. olive oil
Preheat the oven to 450 and bring quinoa and water to a boil in a medium pot. Reduce the heat and simmer for about 10 minutes until the quinoa is tender, then add in the onion and cook for a couple of minutes more. Drain the quinoa mix through a fine sieve, return it all to the pot, cover it and let it sit for about 15 minutes. Fluff it with a fork and transfer it to a large bowl to cool completely.
Cover a baking sheet with parchment, spray it with a bit of olive oil and in a medium bowl, whisk together the apple juice and honey – I found warming it in the microwave for a little bit helped to bring it together. Add the sliced carrot to the bowl and toss to coat, then lay the carrots out onto the prepared baking sheet and give them all a light dusting with salt and freshly ground pepper. Roast for about 15 minutes until the carrots are tender, then allow them to cool completely.
When you’re ready to serve, put the 4 dressing ingredients into a small (well-sealed) container and give it a good shake, toss together the quinoa/onion mix, the carrots, beet pickles, dill and lettuce, drizzle the dressing over all and toss again – enjoy!
- Category: Quinoa, Carrot, Salad, Beet