After finally cracking the quinoa code, this ancient seed became a family favorite. Although we love having the quinoa salad with corn and black beans it was time to try something new. I had bookmarked quite a few of my friend Saskia’s quinoa creations and this beauty was next on my list. But then the wonderfully talented Sally posted a cider-glazed carrot salad that she adapted from Bon appetit and I had all the ingredients on hand, and off to the kitchen I went.

The salad was the perfect balance of sweet and sour, the glazed carrots added texture to the quinoa, the almonds added nuttiness and crunch while the parsley (which I added after taking the pictures)added color and a refreshing note to the salad. I served it with roasted chicken and it was a huge hit but you can also crumble some feta on top or enjoy it as is  and it would make a wonderful vegetarian lunch.

Sally added almonds to her salad and served it warm, the Bon appetit version had lettuce, onions and herbs. I stuck by Sally’s adaptation but doubled the glaze and brushed the carrots with it during roasting. Then after taking the pictures, I thought of adding a dose of freshness, so I added the chopped parsley and tossed it with the salad.

Before I get to the recipe. A while back Cecilia asked me to take part in a wonderful challenge she was doing :What I See From my Back Porch – A challenge” living in an apartment I don’t have a back door  or porch so instead here is a peak through my window

and here is a little view of what’s growing on my kitchen window 🙂 that is the first tomato of the season, I have 4 tomato plants on the window, two basil plants, two mint plants , one sage and 3 strawberry plants 🙂

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Adapted from Bewitching kitchen and Bon appetite

• 1 cup quinoa, rinsed well in a fine-mesh  sieve
• 2 cups water
• Kosher salt
• 4 tablespoons apple cider
• 4 tablespoons honey
• Freshly ground black  pepper
• 3 medium carrots (about 1/2 pounds) peeled, thinly sliced on a  diagonal
• 2 tablespoons olive oil
• 1/2 cup skinned slivered almonds
• For the salad dressing
• 2 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• Zest of one lemon
• 2 tablespoon fresh lemon  juice
• optional
• 1/2 cup Chopped parsley

Preparation

Place the quinoa in a mesh strainer and rinse it well

Cook it according to package instructions: for mine I added 2 cups water to 1 cup washed quinoa, brought it to a boil, and then simmered it for about 18-20 minutes

Fluff with  a fork and transfer to a large bowl; let cool.

Meanwhile, line a baking sheet with parchment.

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. I brushed the carrots with the remaining honey cider mix every 5 minutes.

Heat 2 tablespoon of olive oil in a small skillet. Add the almonds and cook over low heat until fragrant.  Set aside, keeping it warm.

To make the dressing: Whisk vinegar, lemon zest,and lemon juice in a small bowl.  Gradually the olive  oil, whisking until dressing is blended. Season with salt and pepper.

Toss the quinoa with the carrots and parsley (if using), top with the almonds

Notes:

You can prepare the quinoa,  carrots, and vinaigrette the day before as long as you cover and  chill them separately.

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