CIDER-GLAZED CARROT AND QUINOA SALAD

Cider-Glazed Carrot and Quinoa Salad image

Yield Makes 4 servings

Number Of Ingredients 14

Previous Next

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 pound), 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

Steps:

Preheat oven to 450°F. Bring quinoa and 4 cups lightly salted water to a boil in a medium saucepan. Cover, reduce heat, and simmer until quinoa is tender, 10-15 minutes. Add onion; cook for 1 minute longer. Drain; return quinoa mixture to saucepan, cover, and let sit for 15 minutes. Fluff with a fork and transfer to a large bowl; let cool.
Meanwhile, lightly coat a large rimmed baking sheet with oil. Whisk cider and honey in a large bowl to blend; season with salt and pepper. Add carrots and toss to coat. Transfer to prepared baking sheet and roast until tender, 15-20 minutes. Let cool.
Whisk vinegar, lemon zest, and lemon juice in a small bowl. Gradually add 1/4 cup oil, whisking until dressing is blended. Season vinaigrette with salt and pepper. DO AHEAD: Quinoa, carrots, and vinaigrette can be made 6 hours ahead. Cover and chill separately.
Add beets, dill, carrots, and half of vinaigrette to quinoa mixture and toss to coat. Add lettuce and remaining vinaigrette and toss to combine.