Warm Quinoa Carrot Salad

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There are days where you just don’t feel like going to the store and instead look around in your cupboards and veggie drawer for inspiration.  The ingredients for this dish are fairly common and even if you don’t regularly use quinoa I would recommend keeping it on hand.  It’s an ancient grain that is high in protein, phyto nutrients and healthy fats as well as having anti-inflammatory effects.  This recipe is simple, healthy and hearty and is also versatile in the veggies you can use.  If you don’t have carrots, you could use celery or zucchini, even sweet potatoes.  It’s more about the method and the quinoa.

I set the quinoa to cook in vegetable broth.  The box said to cook it for 12 minutes in boiling water but I find it takes at least 25 minutes to cook quinoa.  I used a red, black and white sprouted quinoa.

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Next I sautéed the carrots, onions and garlic.

 

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After the veggies were soft and a little browned I added a dash of white wine, lemon juice, Dijon mustard and a touch of maple syrup.  (you could use honey or agave if you prefer.)

 

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Next I added chopped mixed greens but you can use spinach or whatever mix you prefer.

 

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Finally I mixed the veggies and quinoa in a bowl and served it up.

Warm Quinoa Carrot Salad:

1 cup sprouted quinoa trio

1 1/2 cups veggie broth (you can use water but season with salt and pepper)

3 or 4 large carrots, peeled and sliced

1 large sweet onion diced

3 cups of mixed chopped greens (spinach, arugula and kale are great)

2-4 cloves garlic minced

4 tablespoons dijon mustard

juice of one lemon

splash of white wine (approximately 2 tablespoons or so)

2 tablespoons maple syrup, honey or agave syrup

salt and pepper to taste

First bring broth or water to a boil and add the quinoa.  Reduce the heat to a simmer, cover and cook for about 25 minutes.  Set aside to rest and fluff with a fork before adding to the veggies.

Saute the carrots and onions, salt and pepper over medium high heat until soft and slightly browned.  Add the garlic and lightly brown and then add the greens with a splash of wine and stir until wilted.  Add another splash of wine, lemon juice, mustard and maple syrup and stir until saucy!  Taste for salt and pepper and remove from heat when slightly thickened.  Add the veggies and quinoa together in a bowl and gently mix together.  Enjoy!

The mustard and spicy greens added a nice bite and the white wine and carrots created a sweet counterpoint.  Feel free to add cheese but this can be a vegan dish if you use the agave option and no cheese.  This is a great way to use spring farmer’s market greens and carrots as an end of winter dish transitioning into spring.  Yay spring!:-)

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