Glazed Carrots & Quinoa Salad
This dish is simple, yet over-delivers on flavor!
Ingredients
- 1 Tablespoon Olive Oil Extra Virgin
- 1 Pound Melissa's Produce Baby Carrots peeled & washed
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper freshly cracked
- 1/3 Cup Fruit Jam any kind will work, I used black currant
- 1 Tablespoon Apple Cider Vinegar
- 1 Teaspoon Fresh Thyme roughly chopped
- 1 Cup Quinoa not cooked
- 1 3/4 Cups Vegetable Stock
- 1 Whole Avocado sliced
- 1/4 Cup Hemp Seeds
Instructions
- Heat oven to 400 degrees Fahrenheit.
- Heat a large skillet over medium heat, and add the olive oil. Add the carrots in when the oil is hot and just begins to shimmer, along with the salt and pepper. Toss, and place in the oven for 20 minutes. When 10 minutes is up, toss the carrots, to brown evenly.
- While the carrots cook, add washed quinoa to a medium-sized pot, and add the vegetable stock. Cover, and bring to a boil. Once boiling, reduce to simmer, and cook per package instructions which is usually 15 minutes.
- Remove the carrots from the oven, and add the jam, vinegar, and thyme, tossing to coat. Place skillet on the stove top, under medium heat again, to heat the jam mixture through and reduce slightly, about 3 minutes.
- Divide the quinoa mixture among four plates, topping with an even amount of carrots. Cut the avocado in quarters, peel, and slice. Place avocado slices on top of the carrots, and top with hemp seeds.
Notes
Peeled baby carrots from Melissa's Produce make an already quick meal even faster in the kitchen! If you can't find them, just use the smallest carrots you can find at your farmers market or local grocer. Make sure to peel the carrots, and chop off the tops before cooking.