Carmelized Carrots with Quinoa

By Maverick19

This dish is best served warm

Ingredients

• FOR THE DRESSING:
• 2 Tbsp Olive Oil
• 2 pounds carrots (peeled and cut into 1/2 cut on bias)
• Salt and fresh ground pepper
• 1/2 tsp cinnamon, ground
• 1 tsp cumin, ground
• 1/4 tsp coriander, ground
• 2 scallions (sliced on bias)
• 1/4 cup goat cheese, crumbled
• 1/4 cup dried cherries
• 1 cup dry Red Quinoa
• toasted pumpkin seeds, to garnish
• 1/2 orange, juiced
• 2 Tbsp red wine vinegar
• 1 Tbsp dijon mustard
• 1 Tbsp real maple syrup
• 1/2 cup Olive Oil
• Salt and fresh ground pepper

Preparation

Step 1

1. Make 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 stream. Season with salt and pepper to taste. Add the dried cherries and allow them to plum while you prepare the carrots and quinoa.

2. Make the quinoa according to package.

3. Heat a skillet on med-high heat. Add carrots to a large bowl, toss with olive oil and put in skillet. Cook the carrots undisturbed, for a couple minutes, to caramelize. Season with salt and pepper. Cook for 10 minutes and then add cumin, coriander and cinnamon. Combine until fragrant. Lower heat to LOW and continue to cook carrots until tender.

4. Combine carrots and quinoa in large bowl with the vinaigrette. Toss to coat and then top with scallions, crumbled goat cheese and pumpkin seeds.

SERVE WARM