Roasted Carrot and Onion Quinoa Salad
Makes 4 servings.
I don't have too many recipe notes for this salad. It's pretty easy, it just requires a bit of thinking ahead to roast the carrots and onions. This salad would be gorgeous with rainbow carrots but the plain old orange ones are perfectly at home here. Sadly, we can only get the orange carrots here in Athens so that's what I rolled with. Had I had cilantro that's probably what I would have used, but parsley works very nicely with the lemon in the dressing. Use either or both, if you wish. Next time I may try the salad with red onions instead of the white. Both roast beautifully but there's something about the sweetness of a roasted red onion that I can't resist.
3 medium carrots (about 1/2 lb), peeled and sliced into 1 inch coins
1 large sweet onion
1 sprig thyme, thyme leaves stripped from the stem
1/4 cup olive oil, plus 1 tbs
1 cup raw quinoa, rinsed
1 tbs apple cider vinegar
2 tbs honey
zest of 1 lemon
1 tbs freshly squeezed lemon juice
kosher salt and black pepper to taste
1/4 cup coarsely chopped parsley
Preheat oven to 400 degrees.
Trim the stem end from and peel the onion. Leave the root end in tact. Cut the onion into 8 wedges through the root end so that the wedges stay held together. Toss the onion wedges, carrots, thyme and 1 tbs olive oil together on the baking sheet. Sprinkle with salt and pepper. Spread the vegetables in a single layer on the baking sheet. Roast for 15-20 minutes, until the vegetables are tender.
In the meantime cook the quinoa according to package directions.
In a serving bowl whisk together the 1/4 cup olive oil, vinegar, honey, lemon zest and juice and salt and pepper. Stir in the quinoa, roasted vegetable and chopped parsley Toss to coat in the dressing. Serve immediately.