Cider-Glazed Carrot and Quinoa Salad
- 1 cup quinoa, rinsed well in a fine-mesh sieve
- Kosher salt
- 1/2 small onion, chopped
- 1/4 cup olive oil plus more for baking sheet
- 2 tablespoons apple cider
- 2 tablespoons honey
- Freshly ground black pepper
- 3 medium carrots (about 1/2 pounds) peeled, thinly sliced on a diagonal
- 1 tablespoon apple cider vinegar
- 2 teaspoons finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 cup pickled beets, cut into matchsticks
- 2 tablespoons coarsely chopped fresh dill
- 1 head Bibb or butter lettuce, leaves torn
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Bibb or butter lettuce, leaves (1 head)
- Carrots, medium (3)
- Dill, fresh (2 tablespoons)
- Lemon, zest (2 teaspoons)
- Onion, small (1/2)
- Pickled beets (1/2 cup)
- Condiments
- Apple cider vinegar (1 tablespoon)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Honey (2 tablespoons)
- Kosher salt (1)
- Olive oil plus more (1/4 cup)
- Pasta & Grains
- Quinoa (1 cup)
- Drinks
- Apple cider (2 tablespoons)
- Lemon juice, fresh (1 tablespoon)
Preparation
Read recipe preparation on bonappetit.com
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Published February 15, 2013 (6 days ago).
9 people saved this recipe.
