Hip Foodie Mom

Roasted Carrot and Red Quinoa Salad for #SundaySupper

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I was thinking about how much my kitchen, pantry and I, myself, have changed since I started diving into food blogging. Prior to all of this when I was burning microwave popcorn, eating cereal for dinner (pre-marriage) and for a special night, heating up some Prego and tossing it with some spaghetti, I barely had anything in my fridge or my pantry. And my spice and herb rack was nonexistent. Really it was. I think I had salt, pepper and maybe some garlic salt and that was it. It was very sad to say the least.

 

I’ve come a long way since those days. .  and you can tell just from opening up my refrigerator, looking in my pantry and admiring my spice rack. I’m quite satisfied with it now. And my shopping habits have changed. Now, I get all kinds of giddy when I see pretty plates or cake stands. I love reading recipes and feel really happy and at peace when I’m flipping through Food & Wine or Cooking Light.

 

If I’m ever in a store that sells dishes, placemats, napkins, whatever, I always have to check out their sale items. .  and well, every aisle or display. So, needless to say, I  now own a lot of single plates, place mats and cloth napkins. If I had to set the dining room table for more than 4 people, beyond my standard white everyday use plates, I wouldn’t be able to do it without pulling out some mis-matched plates and placemats. .  wait, would that look cool?

 

And now I kind of know what I’m doing in the kitchen. I’m not burning much and it’s been fun thinking of different ways to enhance or improve recipes and creating some of my own. Since Thanksgiving is right around the corner- can you believe it’s already October? What?!- I’m already starting to think about Thanksgiving dinner and trying some recipes. . . because I learned this lesson a while back. .  from my experience, it’s always to test your recipes beforehand and never make something you’ve never made before when you’re having special guests over. .  and God forbid, never ever ever try a recipe for the first time for Thanksgiving dinner. This is just me.

 

So, here’s a fabulous Roasted Carrot and Red Quinoa Salad to share. I might be whipping this one up for the big Turkey Day. .  The spices and roasted vegetables, for me, take this salad to a whole other level. This is not a salad. It’s beyond a salad. And I think it’s quite amazing.

 

If you like quinoa, I hope you give this one a try. I’m sharing this one today at #SundaySupper. Hope you enjoy!

 

Print Recipe

Roasted Carrot and Red Quinoa Salad

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Salad or Main
Servings: 6 -8
Author: Hip Foodie Mom, adapted from Food & Wine

Ingredients

  • 2 teaspoons paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper optional
  • 1/4 teaspoon ground cardamom
  • Salt
  • Freshly ground black pepper
  • 4 large carrots thinly sliced lengthwise
  • 1 medium red onion thinly sliced
  • 7 tablespoons extra-virgin olive oil
  • 1 cup red quinoa
  • 2 cups vegetable broth or water for the quinoa
  • 2 tablespoons fresh lemon juice
  • 5 ounces mixed salad greens
  • 1/2 teaspoon finely grated lemon zest
  • 1 teaspoon Dijon mustard
  • 2 cups black beans; drained and rinsed
  • 1/2 cup golden raisins
  • 2 tablespoons chopped flat-leaf parsley

Instructions

  • Preheat the oven to 400°. In a small bowl, whisk the paprika with the turmeric, cumin, ginger, coriander, cinnamon, cayenne pepper if using, cardamom and 1 teaspoon each of salt and black pepper. In a medium bowl, toss the carrots with the sliced onion and 2 tablespoons of the oil. Add 1 tablespoon of the spice mix and toss to coat. Spread the vegetables on a rimmed baking sheet and roast for about 20 to 25 minutes, stirring once, until tender.
  • In a medium saucepan, combine the quinoa with 2 teaspoons of the spice mix and the vegetable broth (or water) and bring to a boil. Cover and simmer over low heat until the water is absorbed and the quinoa is tender, about 17 minutes. Uncover, fluff with a fork and let cool slightly.
  • In a large bowl, whisk 2 tablespoons of the oil with 1 tablespoon of the lemon juice and season with salt and black pepper. Add the salad greens and toss to coat. Set aside. In a separate bowl, whisk the remaining 3 tablespoons of oil with the remaining 1 tablespoon of lemon juice and the zest, dijon mustard and 1 teaspoon of the spice mix; season with salt. Add the quinoa, beans, and raisins and toss well.
  • To plate: Spread the greens on a large platter. Spoon the quinoa salad on top of the greens and then add the roasted carrots and onions. Top with fresh parsley.

 

Recipe adapted from

 

Sunday Supper

This week, Pam from The Meltaways is hosting an All Things Orange #SundaySupper on October 7th.  Just look at all of the fabulous dishes being offered up today!

 

Sunrise  (Breakfast and Brunch)

 

High Noon (Soups, Salads and Sandwiches)

 

Sunset (Dinner and Main Dishes)

 

By The Bonfire (Sweets, Snacks and Sips)

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite recipes featuring our favorite fall color. All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat.

We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

 

Come hungry!

 

 

 

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