A Twist on Carrots and Quinoa
Spiraled Carrots, Black Quinoa
Pine Nuts, Currants, Parsley, Mint, Chives
Lemon Juice, Olive Oil
Here’s a healthy side dish, perfect for the Autumn Holidays. Black quinoa and orange spiralized carrot make a striking presentation. Toasted pine nuts and plumped currants plus lots of fresh herbs all tossed with lemon juice olive oil simply seasoned with salt and pepper – it’s earthy, nutty, sweet, bright, colorful, fresh, and herbal. Serve it along side the creamy mashed potatoes and buttery stuffing as a vegan, whole grain, gluten-free, high fiber, guilt-free counter-balance to the holiday favorites.
A Twist on Carrots and Quinoa Recipe
- spiralized carrots
- black quinoa, cooked
- pine nuts, toasted
- dried currants, plumped in hot water for 10 minutes, drained
- mint, chopped
- parsley, chopped
- chives, snipped
- lemon juice
- olive oil
- salt and fresh ground pepper
This is a recipe with no exact measurements. Cook carrots in boiling water for one minute, then drain in a colander. Mix carrots with quinoa. Season with equal parts olive oil and lemon juice, salt and pepper to taste. Toss the mixture with pine nuts, currants, fresh herbs.
For a fun presentation, fit the entire mixture into a deep bowl and press down with the back of a large spoon. Invert the bowl onto a serving plate, garnish with fresh herbs.
#FallFest is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite autumn dishes. You might enjoy taking a peek at other Brussels Sprouts recipes from some fabulous bloggers below… and be sure to follow our very popular Pinterest Board with 350,000 followers called Let’s Pull Up A Chair!
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